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Big breakfast courgette & potato rösti

Big breakfast courgette & potato rösti

A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving


  • 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


  • 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

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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