Big breakfast courgette & potato ro?sti

Contains pork – recipe is for non-Muslims only
Skip the frozen hash browns and fry up your own potato cakes for brunch. Serve with bacon, eggs and ketchup

Prep:20 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 277
fat 14g
saturates 4g
carbs 25g
sugars 2g
fibre 3g
protein 13g
salt 0.3g

Ingredients

400g potatoes, grated
200g courgettes, 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

Method

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 ro?stis 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 ro?stis 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 ro?stis, crisp bacon and a good blob of tomato ketchup or chutney.