Potato and Courgette Rosti

Heather cooked this rosti using potatoes, courgettes and onion from the patch and it was served with a couple of fried eggs on top for our supper.

The onions were softened beforehand, but they should have actually been fried golden to add a bit more bite to the dish.

The potatoes and courgettes were grated, squeezed to remove the moisture and then added to the onions with salt and pepper to season. The mixture was spooned into a frying pan and cooked until the bottom layer was browned. The recipe states that the pan should then be placed under a grill to brown the top layer, but this can be achieved by turning it over onto a plate and then replacing top-side down in the pan.