- 425g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- a few sprigs of rosemary leaves, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- handful of mushrooms, quartered
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp oil
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Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.
Serve the potatoes piled on two plates and top each serving with a fried egg.