Recipes

COBB GRILL BREAKFAST RECIPE,

Egg & Potato Breakfast Stack

Ingredients

Serves 4

11 oz Potatoes (cleaned, grated, drained)
5 Zucchinis (cleaned, grated, drained)
1 Tbsp Flour
8 Eggs
Salt & Pepper
Butter

 

Method

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Frying Pan and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

  • Mix grated zucchini and potato together, squeeze out excess water.
  • Add 1 egg and salt/pepper to grated zucchini/potato mix. Mix together.
  • With this mix, create flat cakes roughly the size of your palm and .5 inches thick.
  • Add butter to Frying Pan and fry each cake until golden brown and slightly crispy.
  • Continue this process until all rosti cakes are done, setting completed ones aside under tin foil to keep them warm.
  • Once cakes are completed, cook remaining eggs in Frying Pan and serve on top of rosti.

 

Serving Suggestion

Add ketchup or your favorite hot sauce on top for extra flavor.

Photos

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