Winter eggs & root vegetable hash

Method

Step 1
Coarsely grate the potatoes, carrots, parsnip and onion into a clean tea towel, squeeze out the excess liquid by twisting the towel, then tip into a large bowl. Crack in one of the eggs, add a big pinch of salt and freshly ground black pepper and mix well.

Step 2
Heat a splash of oil or knob of butter in a heavy-based frying pan. Once the oil is hot (but not smoking), add four even spoonfuls of the vegetable hash mixture and flatten into patties around 1cm thick. Cook for 3-4 mins each side until browned and crispy, then place on a baking tray in the oven to keep warm.

Step 3
In the same pan, cook the mushrooms in a little oil or butter with a pinch of salt and pepper.

Step 4
Meanwhile, to poach the eggs, fill a large, deep pan about halfway with water, then add a splash of white wine vinegar or distilled malt vinegar. Bring to a boil, then use a slotted spoon to create a whirlpool in the water and crack the remaining four eggs into the middle of the whirlpool (you may want to crack them into ramekins first to help keep their shape). Cook for 3-5 mins, depending on how runny you want them, then remove each egg with a slotted spoon and place on some kitchen towel to drain.

Step 5
Divide the hash patties between four plates and top each one with some mushrooms, some crumbled Boursin^® cheese and a warm poached egg. Season with a pinch of salt and pepper before serving.