Potatoes and mushrooms are fried in butter and rosemary until golden and delicious, then served with fried eggs on top - break the yolks over the potatoes to serve. Halve the potatoes with bacon or sausages, or as they are with some toast.
- 425g new potatoes
- 2 tbsp. butter
- Rosemary sprig, leaves picked
- 4 mushrooms, sliced
- 1 tbsp. oil
- 2 eggs
- Salt and black pepper
- 1 garlic clove, minced
Cut the potatoes into small cubes. Heat the butter in a large frying pan. Add the potato and fry for 15-20 minutes or until the potatoes are golden and cooked through. When the potatoes are about 5 minutes away from being cooked, add the mushrooms.
Add the garlic and the rosemary, stir and fry for 2-3 minutes or until the garlic is fragrant.
Push the veggies to the side of the pan, then add the oil. Add the eggs, then fry for 3-4 minutes or until cooked to your liking.