Nothing is better than waking up in the morning and having time to make a delicious breakfast, and crispy potato rosti with bacon is incredibly easy to make.

Rosti is a Swiss crispy golden breakfast dish known for being incredibly tasty, and Mary Berry's from her 'Mary Berry Everyday' is perfect for a lazy weekend.

She said: "Rosti is such a favourite of mine - a layer of crispy potato with fried onion and savoury pieces of smoked bacon. Serve with a fried egg on top for a casual weekend brunch."

However, it should be noted that the key to making this tasty dish is to use floury potatoes such as Russet, King Edward, or Maris Piper.

These types of potatoes have less moisture but hold more starch than waxy potatoes which means they will bind together better and form a crust when cooked in a frying pan.

If you use the wrong type of potatoes then this dish will have too much water which means it will have a denser texture and can come out the pan soggy.

Ingredients

• 500g of floury potatoes (peeled)
• Two rashers of bacon (cut into pieces)
• One small onion (thinly sliced)
• Two eggs
• Two to three tablespoons of sunflower oil
• Salt and pepper

You will also need a small frying pan with a lid (roughly 20 centimetres) to make rosti as using a bigger pan will make it harder for the potatoes to crisp up while cooking.

Instructions

To begin, place one tablespoon of sunflower oil in the pan and place on a high heat. Add the bacon pieces and cook for three to four minutes until the bacon is crispy.

Remove the bacon pieces with a slotted spoon once they are cooked through. Add the onion slices and cook for only for a minute then place the lid on the frying pan.

Reduce the heat to low and let the onion sweat for 15 minutes until it becomes softer and much more tender.

Grate the peeled potatoes and wrap them up in a tea towel to squeeze out as much water as possible. This is to help the potatoes crisp up while cooking rather than becoming soggy.

Mary said: "Grate the potatoes at the last minute and do not put them in water or the starch will be washed off, and it's the starch that holds the mixture together."

Once the time is up, pour the grated potato into a bowl, then add the cooked onions and bacon. Season with salt and pepper then mix everything together.

Place one more tablespoon of sunflower oil into the frying pan and place on a low heat, then add the potato mixture. Use the back of a spoon to press the potato mixture into the pan and spread it so it cooks in an even layer.

Cook for 10 to 15 minutes, then use a spatula to loosen the potato rosti mixture and carefully flip it over.

Mary said: "The easiest way to do this is to invert the rösti onto a plate before sliding it back into the pan; you may need to add a little more oil first."

Cook the other side for 10 to 15 minutes as well until you have a crispy potato rosti.

While the other side is cooking, place the eggs in a separate pan with a little oil and cook for three to four minutes. Serve one fried egg on top of the rosti per person.

To serve, place the cooked egg on top of the rosti and your delicious breakfast dish is ready to eat.