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Fried egg and herby sauteed potatoes

Ingredients

  • 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
  • Rapeseed oil
  • Sea salt and ground back pepper

Method

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. When the oil is hot and shimmering add the potato cubes, after about 3 mins add the 

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