Sabrina Ghayour's Spiced Sweet Potato Rosti

1 Pat the sweet potato dry on a double layer of kitchen paper to remove as much of the excess moisture as possible.

2 In a bowl, lightly mix together the grated sweet potato, salad onion, cumin, oregano, 1 tsp pul biber, flour and a generous seasoning of black pepper using a fork, taking care not to overwork it.

3 Preheat a frying pan over a medium-high heat and pour in 0.5cm vegetable oil. Use your hands to lightly mix the sweet potato and then shape into 3 patties. Cook them into the hot oil for 2-3 minutes on each side until crispy and browned on both sides. Drain on kitchen paper.

4 Meanwhile, cook the egg in a small pan of boiling water for 7 minutes. Drain, cool and remove the shell.

5 Drain the rostis on kitchen paper then transfer to a plate. Spoon the yogurt on top, making a little well for the boiled egg.

6 Melt the butter on a gentle heat. Add the remaining ½ tsp of pul biber until it foams then pour over the egg. Place the bacon on the side, sprinkle with dukkah and serve.