Instructions

• Place the bacon in a large skillet over medium heat and fry until crispy. Reserve a little bit of the cooked bacon for garnish later.
• Add the coconut oil, mushrooms, green onions and garlic to the pan and sauté for 5 minutes, or until the mushrooms are golden.
• Place the grated potato and egg into a large bowl, season with salt and pepper, and mix well.
• Transfer the potato and eggs to the skillet with the bacon and vegetables. Spread the egg mixture out to cover the skillet. Cook the rosti for 5 minutes over a medium heat, until the bottom is crispy and golden brown. Then flip the rosti over and continue to cook for a further 10 minutes.
• Remove the skillet from the heat and serve with extra bacon and green onions.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.