Despite my best efforts, I am still guilty of skipping breakfast more often than not. Maybe it’s because I can’t get into avocados, which seem to be the breakfast of choice for the thinking woman these days. It’s the texture. It’s just too weird for me. I think mostly, however, that it’s a lack of time and inclination in the morning. A bowl of cereal, whilst fast, is hardly inspiring and is so easily forsaken for a few extra minutes in bed or a cuddle with the cat (or, chasing her around to try and give her a hug…).
The weekend, though, is a time to revel in breakfast. To turn breakfast, which feels dull and chore-like, into brunch, which is everybody’s favourite meal. This rosti recipe is perfect for such a time, although it also serves as an excellent lunch of dinner option. The rostis should be slightly crispy on the outside for maximum satisfaction, and they should most definitely be topped with an egg. Extra points if your poached egg is runnier than mine…
- 200g potato
- 200g courgette
- 2 eggs, lightly beaten
- 2. tbsp plain flour
- salt & pepper
- crushed chilli flakes
- Coarsely grate the potato and courgette using a box grater. Place in the centre of a tea towel and squeeze over the sink to get rid of a lot of the moisture.
- Transfer to a bowl and mix with the beaten eggs and flour. Season liberally with salt & pepper, and throw in a pinch of crushed chilli flakes.
- Heat a small amount of oil in a large frying pan until it begins to bubble. Spoon a quarter of the potato mixture into the frying pan and flatten into a disc. Repeat until you have four rostis in the pan.
- Cook for 3-4 minutes before flipping over and repeating on the other side. The rostis should be lightly browned and crispy on the outside.
- Serve immediately with a fried or poached egg on top.