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Fried Egg and Herby Sauteed Potatoes

Prep Cooking Serves
0 mins 0 mins 4 Adults



  • ½ kilo – 0.75 kg of waxy British potatoes like Charlotte ( or 1 good sized potato per person )
  • Some freshly chopped rosemary
  • 1 – 2 large mushrooms finely chopped
  • 1 medium onion finely chopped
  • 1 – 2 garlic cloves crushed
  • 4 farm fresh eggs
  • Fussels Extra Virgin Rapeseed Oil
  • Sea salt and ground back pepper


Peel the potatoes carefully and cut into rough cubes. Add to a pan of boiling water for about 3- 5 min until they are partly cooked. Remove and drain from the pan and set aside to steam in a colander.

Heat a deep frying pan and add enough of the premium British Rapeseed Oil to generously cover the bottom of it.


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