850g waxy potatoes, unpeeled and halved
4 tbspn MCT Oil
6 thin bacon rashers chopped (you must use the low fat variety)
1 small red onion chopped
1-2 cloves garlic, crushed
2 tbspn chopped fresh parsley
1 tspn each chopped fresh oregano and thyme leaves

Boil or steam the potato until just tender.  Drain and refrigerate for 1 hour.  Peel the potato, grate and
put in a bowl.  Heat half the MCT Oil in a 23cm non stick frying pan.  Add the bacon, onion and garlic
and stir for 2 minutes or until tender but not browned.  Add to the potato.  Add the herbs to the bowl
and mix well.

Add a little MCT Oil to the pan, spread the mixture into the pan and press with a spatula.  Cook for 8
minutes or until a crust forms on the base.  Shake the pan occasionally to stop the potato sticking.  
Slide the rosti onto a greased flat plate, add the remaining MCT Oil to the pan, flip the rosti carefully
back into the pan on its uncooked side.  Cook for 6 minutes, or until the base is crusty.  Serve hot, cut
into wedges
Little Leakers
Bacon And Onion Rosti Cake