How To Make Big Breakfast Courgette & Potato Rösti
There are days when we just want to dig into something hearty and filling for breakfast. For times like this, there’s no better way to kick-start your mornings than by digging into a baked casserole dish. In this collection of breakfast casserole recipes, we’ve put together the best ones to try. Aside from the classic version, you can find Mexican and even Amish-style dishes here.
Serves:
Ingredients
- 2 medium courgettes, grated
- 2 large potatoes, grated
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
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Place the grated courgettes and potatoes in a clean kitchen towel and squeeze out any excess moisture.
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In a large bowl, combine the grated courgettes, potatoes, chopped onion, minced garlic, eggs, flour, salt, and black pepper. Mix well.
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Heat vegetable oil in a large non-stick skillet over medium heat.
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Spoon about 1/4 cup of the mixture into the skillet and flatten it with a spatula to form a round shape. Repeat for the remaining mixture, leaving space between each rösti.
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Cook for about 4-5 minutes on each side, or until golden brown and crispy.
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Remove from the skillet and drain on a paper towel-lined plate.
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Serve hot with your favorite breakfast sides like scrambled eggs, bacon, and toast.
Nutrition
- Calories : 225kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 93mg
- Sodium : 580mg
- Total Carbohydrates : 34g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 7g
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