- 5 medium potatoes
- 6 free-range eggs
- Canola oil, for frying
- 1 x 200 g Woolworths dry-cured wood-smoked streaky bacon packet
- Mayonnaise, for serving
- Sea salt and freshly ground black pepper, to taste
- Fresh dill, for serving
Grate the potato and rinse well. Place in a Ziploc bag with a little water and pack in a cooler box to take with you. When ready to cook, squeeze out the water and mix with the potato with 2 eggs.
Cover the bottom of a frying pan with the oil and heat over hot coals. Drop spoonfuls of the potato mixture into the pan. Fry for 2–3 minutes a side, or until golden brown, topping up the oil if necessary. Drain on kitchen paper.
Meanwhile, fry the bacon in a cast-iron pan and boil the remaining eggs in another small saucepan for 3–4 minutes, or until cooked to your liking.
Top the röstis with a dollop of mayonnaise, the bacon and the halved boiled eggs. Season to taste and garnish with dill.