ROSTI WITH FRIED EGGS

This is the best ever Sunday brunch. It takes minutes to make and is really filling, but it is fried in oil so don’t eat it every day.

Serves 1

• 2 potatoes
• 2 eggs
• seasoning
• olive oil for frying

Method

1. Peel the potatoes and grate coarsely into a bowl. Season with salt and pepper.
2. Heat a little oil in a frying pan, preferably non-stick. Tip the potatoes into the pan and flatten down with a fish slice. Cook over a fairly high heat until crisp and browned underneath. Turn over the rosti and cook for a further 3 minutes until browned on the second side.
3. Transfer to a warmed plate while you quickly fry the eggs in a little more oil. Top the rosti with the fried eggs and eat straightaway