Ratatouille chutney
Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic
Big breakfast courgette & potato rösti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g potatograted
- 200g courgettegrated
- 3 spring onionsfinely sliced
- 4 eggsand 1 yolk
- 2 tbsp plain flour
- little sunflower oil or butterfor frying
- 8 rashers of your favourite bacon
- tomato ketchup or chutneyto serve
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.
