Sweet potato rosti with salmon & eggs

Cost per serving: £1.51

Serves: 4 Takes: 30min

□ 1 large sweet potato (about 400g)

□ 1tsp salt and freshly ground black pepper

□ 5tbsp plain flour, sifted

□ 5 large British Lion eggs □ 1tbsp vegetable oil

□ 2.5cm fresh ginger, grated

□ 2 cloves garlic, peeled and finely chopped

□ 1/2 red chilli, deseeded and chopped

□ 200g baby spinach

□ Splash of vinegar □ 100g smoked salmon slices

1 Peel and roughly grate the sweet potato. Tip into a few sheets of kitchen paper and squeeze out any excess moisture. Tip into a bowl, add the flour and season with salt and plenty of freshly ground black pepper. Add one of the eggs and mix well.

2 Heat 1tsp of the oil in a frying pan over a medium heat. Add heaped dessert spoonfuls of the potato mixture into the pan. Spread each until about 1cm thick and 9cm across. Cook for 3min on each side or until golden

and crisp. Transfer to a plate and keep warm. Repeat to make 12 rosti in total.

3 Add another 1tsp of oil to the pan. Add the ginger, garlic and chilli and stir for 10sec. Stir in the spinach until wilted. Remove from the heat, season to taste and keep warm.

4 Fill a large, deep pan with water and a splash of vinegar and bring to a rapid boil. Crack one egg at a time on to a saucer, then tip into the water so the egg sinks to the base of the pan, forming a teardrop shape. Reduce the heat to a simmer and cook for 3-5min, depending on how you like your eggs cooked. Repeat with the other eggs.

5 Divide the rosti between four warm plates, top with the spinach, folds of salmon and the poached eggs, and serve.