Hash Brown Baked Eggs

Squeezing out the starch from the potatoes helps create a lovely crispy result, but you can leave this step out if you’re short on time.

Hands-on time 20min. Cooking time about 35min. Serves 4

 850g floury potatoes, peeled, we used Maris Piper

 1 large onion

 4tbsp olive oil

 25g butter, chopped

 4 medium eggs

 Small handful chives, finely chopped

1 Preheat oven to 200°C (180°C fan) mark 6. Coarsely grate the potatoes

and onion, then pile on to a clean tea towel. Gather up the corners and squeeze out as much moisture as you can over the sink (see intro). Empty the potato mixture into a medium bowl and mix in 2tbsp olive oil and plenty of seasoning.

2 Heat remaining oil in a rough 25cm heavy-based, ovenproof frying pan (see GH TIP) over medium heat. Add the potato mixture and press down into an even layer. Create 4 wells in the mixture (for eggs to be cracked in later) and cook for 5min, or until the base starts to crisp.

3 Dot over the butter, then transfer to the oven for 20min, or until golden on top and crispy on the bottom.

4 Crack the eggs into the wells and return to the oven for 5-7min, or until the whites of the eggs are set. Scatter over the chives and serve immediately.

PER SERVING 433cals, 13g protein, 22g fat (6g saturates), 44g carbs (5g total sugars), 6g fibre

GET AHEAD Prepare to end of step 3 up to 5hr ahead. Cool, cover and set aside at room temperature. To serve, reheat in an oven preheated to 200°C (180°C fan) mark 6 for 5min and complete recipe.