Mary Berry’s potato pancakes recipe makes fried eggs and bacon even better

Crispy bacon rosti with fried eggs by Mary Berry – BBC Two preview

There is nothing better than a fry-up of eggs and bacon over the weekend, but Mary Berry has shared her delicious idea on how to make this breakfast even better.

Rosti is a potato pancake commonly eaten in Switzerland and is the perfect thing to go along with any savoury meal.

Not only is it incredibly tasty, but this recipe is very easy to cook in around 10 to 20 minutes. The former Bake Off judge has shared how to make crispy potato rosti in a video with the BBC.

In the video, Mary Berry said: “What could be more every day than eggs and bacon? The smell alone when you come into the kitchen of frying bacon, it just reminds me of my childhood.

“So I’m going to make something a little bit different with bacon this time, rosti. I’m going to elevate the old bacon and eggs combo because, in this dish, eggs rest on a delicious bacon rosti. “

How to make Mary Berry’s rosti with bacon and eggs


  • 500g of peeled potatoes (1lb 2oz)

  • Two eggs

  • Two copped-up bacon slices

  • One small sliced onions

  • One tablespoon of sunflower oil

  • Salt and pepper for taste

Essential kitchen items:

  • A small frying pan around 20cm (eight inches)

  • A separate pan to cook eggs in

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To begin, chop up the bacon and onion into slices. Peel your potatoes and grate them. Use a clean tea towel or paper to get all the excess moisture out of them before cooking. Not doing this could result in the rosti coming out mushy or soggy.

Cook your bacon. Heat sunflower oil in a pan and add the bacon pieces. Fry for around three minutes until the bacon is as crispy or golden as you prefer it.

Once ready, remove the bacon and set it aside to cook the onion. Add the onion slices and fry for around two minutes until they are soft and tender.

Place your grated potato into a bowl along with the onion and bacon. Mix together and season well with pepper and bacon.

Place a little more oil in your pan and then add the potato mixture. Make sure to use a small frying pan when making rosti, as a large pan will make it difficult to get it crispy.

Use a spoon to press the potato mixture into the pan so that the mixture is evenly spread up to the edges of the pan in order for it to cook evenly.

Cook on a low heat on one side for around five minutes or until golden and then flip over and cook the other side for the same amount of time. The easiest easy way to flip over the rosti is to place a plate over the pan and flip it over before placing the rosti on the correct side onto the pan.

In a separate frying pan, fry your eggs for around three minutes or until they are are crispy as you like them. Place the rosti on a plate with your egg on top, and you have your perfectly savoury crispy bacon rosti with fried egg.

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