Bacon and potato rosti

Chop the Farmland bacon into small pieces. Cook on a hot non-stick frying pan until golden brown. Transfer the bacon onto a plate lined with Handee kitchen paper towels to absorb the excess fat. Set aside.

Peel the potatoes and finely grate with a grater or a food processor. Wrap the grated potatoes in a Handee paper towel and wring out excess water. Roughly grate the onions and wring out excess water in a paper towel.

In a large bowl, combine the grated potato and onion, flour, salt, white pepper, smoked paprika, bacon pieces and eggs. Mix well to form a batter.

Heat the oil in a large frying pan to medium high(190°C). Drop a spoonful of the batter in the pan and press lightly to flatten. Add a few more to cook in batches. Cook for 3–4 minutes. When the edges are starting to brown, turn over and cook for a further 3–4 minutes or until cooked through and golden.

Place the rosti on a wire rack lined with a paper towel to remove excess oil. Sprinkle sea salt immediately. You can also keep in a preheated oven while you tend to rest of the batter.

Spoon some sour cream on the rosti and garnish with chopped chives. Enjoy while they are hot!