Ingredients

• 1kg sweet potato
• 100g short-cut bacon, from the deli, finely chopped
• 1 brown onion, finely chopped
• 2 teaspoons finely chopped thyme leaves
• 1 tablespoon olive oil
• 40g butter
• 4 eggs
• Coles Brand 4 Leaf Salad, to serve

Method

• Step 1 Microwave the sweet potato on high for 5 mins or until partially cooked (see Note). Cool, then peel and discard skin. Coarsely grate the sweet potato into a large bowl. Add the bacon, onion and thyme. Season and toss to combine.
• Step 2 Line the base of a large frying pan with a disc of baking paper. Heat oil and half of the butter in pan over medium-high heat. Add sweet potato mixture, pressing down slightly. Reduce heat to medium. Cook, covered, for 20 mins. Dot rosti with remaining butter and cover with a second disc of baking paper. Place a large plate over the frying pan and flip pan. Slide rosti and paper base back into pan and cook for 20 mins or until golden on both sides and tender.
• Step 3 Meanwhile, heat a greased, large non-stick frying pan over high heat. Crack the eggs into the pan and cook for 2-3 mins or until white is set.
• Step 4 Divide rosti and fried eggs among plates. Serve with salad.