Pre-heat the oven to 180°C. Spray a baking sheet with non-stick cooking spray.
Place bacon on an oven tray, and cook for 15 minutes, or until crispy. Set aside.
Combine the sweet potatoes, feta cheese, and two whisked eggs in a medium bowl, and mix well. Season with salt and freshly-ground black pepper.
Heat some of the butter in a medium non-stick pan, and fry dollops (about a heaped tbsp) of the sweet-potato mixture in the butter. Turn over after 5 minutes, or when it is golden. Repeat with the rest of the butter and mixture.
For the poached eggs, heat a small saucepan filled ¾ of the way with water until boiling. Turn down the heat and add the vinegar. Break each of the four eggs, separately, into a small bowl, then carefully slide into the boiling water. Poach the eggs for 2 to 3 minutes for a soft egg, 4 to 5 minutes for a medium egg, and 6 minutes for a well-done egg.
Serve the warm röstis with the poached eggs, crispy bacon, and salad leaves.
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