Herbed red onion & bbq rasher rosti


An easy and comforting breakfast. This aromatic rosti topped with BBQ rashers is a fluffy cloud of deliciousness with a golden crispy crust.


1 pack Eskort BBQ Rashers

olive oil for cooking

2 red onions, sliced

10ml (2t) rosemary, chopped

15ml (1T) thyme, chopped

30ml (2T) Italian parsley, chopped

60ml (¼c) chives, chopped

4 large potatoes, chopped (place in cold water)

10ml (2t) flour

1 egg

salt and freshly ground pepper

125ml (½c) plain yoghurt

5ml (1t) chilli flakes

juice of 1 lemon

fresh salad greens


  • Preheat the oven to 190°C.
  • Heat olive oil in a frying pan over moderate heat and fry the onions until glossy.
  • Add the herbs and fry for 2 minutes. Remove from the heat.
  • Drain the potatoes and press all the liquid out using a clean dish towel.
  • In an oven-proof pan, mix the potatoes, flour and egg.
  • Season with salt and pepper and spread the mixture evenly across the pan.
  • Place the rashers on top and bake for 15 minutes.
  • Combine the yoghurt, chilli flakes and lemon juice in a small bowl.
  • Serve the rosti with the yoghurt mixture and topped with fresh salad greens.

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