Ingredients

• 4 large Maris Piper potatoes
• scrubbed
• not peeled
• coarsley grated
• 2 beetroot
• peeled
• coarsely grated
• 75g/2½oz crème fraîche
• 1 free-range egg
• yolk only
• 1 tbsp finely chopped fresh parsley
• salt and freshly ground black pepper
• 75g/2½oz butter
• melted
• 1 free-range egg
• yolk only
• 1 lemon
• juice only
• 110g/4oz clarified butter
• warmed
• pinch cayenne pepper
• pinch salt
• 50g/1¾oz butter
• 400g/14oz corned beef
• sliced
• 2 tbsp rapeseed oil
• 2 duck eggs

Directions

• For the beetroot and potato rosti
• preheat the oven to 200C/400F/Gas 6.
• Place the grated potatoes into a clean tea towel inside a bowl and squeeze out any excess water into the bowl.
• Transfer the grated potato and grated beetroot into a clean bowl along with the crème fraîche
• egg
• parsley
• salt and pepper. Stir until well combined.
• Heat the butter in an ovenproof frying pan over a medium heat and place 2 x 7.5cm/3in chefs' rings in the pan. Spoon the potato mixture into the rings
• press down well using a spoon
• and cook for 3-4 minutes
• or until golden-brown. Remove the rings
• turn the rosti over
• press the mixture down and cook for 3-4 minutes on the other side.
• Transfer the pan to the oven and bake the rosti for 5-10 minutes
• or until tender and cooked through.
• For the hollandaise sauce
• put the egg yolk
• lemon juice and a tablespoon of water in a blender. Turn on the blender and slowly pour the warmed butter through the lid
• the sauce will start to thicken. Season with cayenne pepper and salt.
• For the corned beef and egg
• heat a large frying pan and add the butter
• once hot
• add the sliced corned beef. Cook on each side for 2-3 minutes
• until crisp and golden-brown. Remove from the pan.
• Add the oil to the pan. Break the eggs into the pan and fry until cooked to your liking.
• To serve
• place the rosti in the centre of serving plates and place the fried corned beef on top. Top with the fried egg and pour over the hollandaise sauce.