Big breakfast courgette & potato rösti

Big breakfast courgette & potato rösti

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(1 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 4
Skip the frozen hash browns and fry up your own potato cakes for brunch. Serve with bacon, eggs and ketchup

Nutrition and extra info

Nutrition: per serving

  • kcal277
  • fat14g
  • saturates4g
  • carbs25g
  • sugars2g
  • fibre3g
  • protein13g
  • salt0.3g
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Ingredients

  • 400g potato, grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 eggs and 1 yolk
    Eggs

    Egg

    egg

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 rashers of your favourite bacon
    Bacon

    Bacon

    bay-kon

    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

Method

  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.

  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.

  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.

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Comments, questions and tips

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cyberchezza
18th Sep, 2016
3.8
Tasty but needs a little extra something. May add a pinch of salt and pepper and some fresh herbs next time. Making for two so halved quantities except for flour and didn't bother with egg as mixture didn't need it. Bound together well enough without.
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cangus
28th Sep, 2014
Be careful to read the method correctly. I wrongly assumed that all the egg stated were to be used in the rosti when you only need to use one yolk. They still tasted nice despite the overload of egg. I will try again without the extra and I can imagine they will be even better!
cangus
28th Sep, 2014
Be careful to read the method correctly. I wrongly assumed that all the egg stated were to be used in the rosti when you only need to use one yolk. They still tasted nice despite the overload of egg. I will try again without the extra and I can imagine they will be even better!