Step 1

Heat a dash of oil in a small pan and cook the onion over a low heat until softened. Set aside to cool.

Step 2

Peel and coarsely grate the potatoes. You should have approximately 430g-450g potatoes. Squeeze out excess water* and place in a mixing bowl.

Step 3

Add cooked onion, cornflour, Heinz Seriously Good Rosemary and Sea Salt Mayo and mix to combine ingredients.

Step 4

Heat a dash of oil in a non stick frying pan. Place the egg rings**in the pan.

Step 5

Spoon in the rosti mixture to about 2 cm thickness, firmly pressing down with the back of a spoon. Cook over a medium low heat for 5 - 6 minutes.

Step 6

Carefully remove the egg rings and turn the rosti. Cook for a further 5-6 minutes until the rosti is cooked, golden and crispy.

Step 7

Keep warm while cooking the remaining mixture.

Step 8

Serve with slow roasted tomatoes, crispy bacon. Spoon extra Heinz Seriously Good Rosemary and Sea salt Mayo over the rosti.