Name: Big breakfast courgette & potato rösti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 400g potato grated; 200g courgette grated; 3 spring onions finely sliced; 4 eggs and 1 yolk; 2 tbsp plain flour; little sunflower oil or butter for frying; 8 rashers of your favourite bacon; tomato ketchup or chutney to serve

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Big breakfast courgette & potato rösti

Big breakfast courgette & potato rösti

Sarah Cook

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 3.6 out of 5.5 ratingsRate

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Skip the frozen hash browns and fry up your own potato cakes for brunch. Serve with bacon, eggs and ketchup

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Ingredients

Nutrition

Units:

MetricUS

400g potato

grated
200g courgette

grated
3 spring onions

finely sliced
4 eggs

and 1 yolk
2 tbsp plain flour
little sunflower oil or butter

for frying
8 rashers of your favourite bacon
tomato ketchup or chutney

to serve

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Nutrition: per serving

kcal277
fat14g
saturates4g
carbs25g
sugars2g
fibre3g
protein13g
salt0.3g

Method

step 1

Put the grated potatoes and courgettes in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the spring onions, egg yolk, flour and plenty of seasoning. Mix well.
step 2

Heat oven to 180C/160C fan/gas 4. Put a little oil and butter in a frying pan. Divide the mixture into 4 flat röstis and add to the pan (fry as many as you can fit in your pan at once). Cook over a medium heat for 6-8 mins until the underside is crisp and brown, then flip over and cook the other side. When they’re cooked, transfer to a baking parchment-lined tray and put in the oven.
step 3

While the röstis are finishing off in the oven, fry the bacon in the pan, then transfer to the oven, too. Finally, fry the eggs to your liking, then serve with the courgette röstis, crisp bacon and a good blob of tomato ketchup or chutney.

Recipe from Good Food magazine, June 2014

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A star rating of 3.6 out of 5.5 ratings

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