EGG AND POTATO BREAKFAST STACK

INGREDIENTS:

{SERVES 4}

300g potato, cleaned, grated and drained 5 large baby marrows, cleaned, grated and drained 

1 T flour 

1 egg, for rosti

Salt and pepper to taste 

Butter for frying 

6-8 eggs, for frying

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Frying Pan and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Mix the grated and drained baby marrow and potato together and give them a good squeeze. Add the egg, salt and pepper and combine. 

Make a flat cake the size of your palm, about half a centimeter in thickness by squeezing the mixture together. Add a little butter to the pan and fry the rosti until golden brown and a little crispy for about 10-15 minutes a side. Once these are done, cover them with foil to keep warm. Fry the eggs on the frying pan and when ready, serve on top of the rosti.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.