Individual Rosti with Bacon and Quail Eggs
Place the potatoes in a large pan of salted water and boil for 5 minutes.
Meanwhile, heat 2 tbsp oil in a large frying pan (skillet) and fry the bacon until browned and crisp. Remove the bacon from the pan and keep warm.
Drain the potatoes, let steam dry for 1 minute then finely grate and mix in most of the rosemary, leaving a little for the garnish, and season with salt and pepper. Shape the potato into small patties with your hands.
Wipe the pan clean with kitchen paper and add the remaining oil. Fry the rosti gently for about 3 minutes each side or until golden brown and cooked through. Remove from the pan, drain on kitchen paper and keep warm.
Carefully break the eggs into the pan and gently fry until just cooked through then return the rosti to the pan, top with the eggs and add the bacon and reserved rosemary to the pan. Serve immediately.