- 400g potato, grated
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 200g courgette, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 eggs and 1 yolk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp plain flour
- little sunflower oil or butter, for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 rashers of your favourite bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- tomato ketchup or chutney, to serve
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
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.
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.
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.