courgette hash brown fritters with poached eggs

Courgette hash brown fritters with poached eggs

Brunch is probably my favourite meal-time, and these little courgette hash brown fritters with poached eggs, topped with fried chilli and a crispy piece of Serrano ham did not disappoint.

courgette hash brown fritters with poached eggs

Ingredients

1 medium courgette
1 medium potato (desiree or something similar)
1 large white onion
1 garlic clove
Dried thyme
Bouillon powder
Salt and pepper

2 medium eggs
white wine vinegar
½ a small chilli

1 slice of Serrano ham (optional)

Note: this makes ample fritters to feed multiple people, serve two eggs and one piece of ham per person.

Method

  1. Grate courgette and potatoes, put in a colander with a plate and something heavy on top. Leave to drain for about half an hour.
  2. Finely dice a large white onion, fry gently in a large heavy bottomed pan on a medium heat till translucent.
  3. Add garlic, salt, pepper and any other flavours you fancy e.g. bouillon powder. Cook for a further 2-3 minutes.
  4. Remove from pan, put in a large glass mixing bowl and allow to cool for a couple of minutes.
  5. Add the grated courgette and potato, stir with a spoon till combined.
  6. Form into patties/fritter shapes and place on a baking tray, evenly spaced.
  7. Cook in the oven at 180 (gas mark 4/5) for about 15-20 minutes, or until the outer edges are crispy and the fritters are golden. Leave on the tray to cool.
  8. Pour boiling water into a pan with a 1tsp white wine vinegar, swirl the water and pour the egg in. Turn the heat down and poach for about 3 minutes till the white is set. Remove with a slotted spoon and put on kitchen roll to drain.
  9. Place one egg on each fritter, scatter with fried chilli and serve a piece of ham on the side (this is optional and can be left off for veggie friends!)
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