Duck Fat Rosti
Ditch the bagel. Try this tasty duck-fat rosti by Thom Bateman. The ultimate breakfast pick-me-up to make your morning. Or noon. Or night. Or whenever really.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 20 minutes
Ingredients
- Serves
- 1-2 people
Equipment Needed
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Instructions
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Step 1
Peel and grate the potato, squeeze out all the liquid.
Step 2
Melt the duck fat and mix 3/4 through the grated potato with some salt and pepper.
Step 3
Add the remaining duck fat to a pan and heat in the Roccbox or Dome at 250°C, before pressing the potato into the pan and allowing it to form a crust on the bottom before flipping.
Step 4
When the potato is cooked through and crispy on both sides, remove from the Roccbox.
Step 5
Heat a little oil in a pan and add the bacon. Cook this in the Roccbox until nice and crispy.
Step 6
Heat a little oil and butter in the pan. Remove from the heat and crack in the eggs. The residual heat should be enough to cook the egg, but if it needs a little more, flash it under the flame in the Roccbox.
Step 7
Mix the ketchup, honey and hot sauce to create a sweet spicy ketchup and serve with your breakfast.
