Bacon and sweet potato rosti with fried eggs

Brighten up your table with this budget-friendly meal.

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.
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.
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.
Divide rosti and fried eggs among plates. Serve with salad.

Source

1kg sweet potato

100g short-cut bacon, from the deli, finely chopped

1 brown onion, finely chopped

2 tsp finely chopped thyme leaves

1 tbsp olive oil

40g butter

4 eggs

Coles Brand 4 Leaf Salad, to serve

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