8 yukon gold potatoes, peeled
1 pound thickly sliced bacon
1/2 cup butter
1/4 cup butter
16 eggs, beaten
1 1/3 cups grated parmesan cheese
1/4 cup finely chopped fresh chives
1 tsp pepper
In saucepan of boiling salted water, cook potatoes for 10 min.; drain and let cool. Grate into bowl and set aside.
Chop bacon into 1-inch pieces. In large nonstick stillet over med-high heat, cook bacon for about 7 min. until crisp. Drain on paper towel-lined plate. Stir into grated potatoes.
In an 8-inch skillet melt 1 tbsp of butter over med heat. Pat 1/2 cup of potato mixture into bottom, cook for 8 min. or until golden. Turn over and cook for 5 min longer until crisp and golden. Transfer onto large baking sheet. Repeat with remaining butter and potato mixture to make 7 more rosti.
In large clean skillet, melt butter over med heat; pour in eggs and cook, stirring for about 5 min or just until starting to set. Stir in cheese, chives and pepper; cook, stirring for about 8 min or until eggs are soft and creamy.
Meanwhile, in 400*F oven, reheat rosti for about 10 min or until hot and crisp. Transfer each to serving plate; top each with 1/2 cup of scrambled eggs.