Ingredients
8 rashers of back bacon
400g potatoes, not new
2tbsp freshly chopped parsley
4 tomatoes, halved
4 eggs
vegetable oil for frying
4-6 slices bread for toast
salt and pepper
butter

Instructions

• Get a kettle on while you peel and halve the potatoes. Pop the spuds into a pan, cover them with the boiling water, salt it, bring back to the boil and part cook them for 10 minutes only – don't overdo it. Cool the spuds under running water then grate them coarsely. Season well and combine with the chopped parsley. Heat 2tbsp oil in a frying pan, spoon the grated potato mixture into flattish heaps (as if you were cooking burgers) and cook for 6-8 minutes turning carefully once. Transfer to a plate, cover and keep warm.
• While the rosties are cooking, preheat a moderate grill. Lay the bacon onto the grill tray with the halved tomatoes and cook for 6-8 minutes. Heat a further 3-4 tbsp of oil in the frying pan, break in the eggs and fry – sunny side up or over-easy.
• Serve the lot up with a hefty pile of hot buttered toast – and watch it disappear!