Ingredients

• 1 large potato
• peeled
• pinch salt
• 30g/1oz butter
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• 2 free-range eggs

Directions

• For the potato rösti
• grate the potato into a large bowl lined with a clean tea towel. Squeeze the tea towel to remove the excess liquid from the potato then season with the salt.
• Heat the butter and olive oil in a frying pan
• add the grated potato and press down. Fry for 4-5 minutes on each side
• or until crisp and golden. Remove from the pan and cut into wedges. Arrange the wedges on a serving plate.
• For the poached eggs
• put the vinegar into a small saucepan and fill up with boiling water. When the water is gently simmering
• swirl the water round with a spoon to make a whirlpool in the middle. Crack an egg into the whirlpool and leave for 3-5 minutes
• or until the egg has set.
• Remove with a slotted spoon and repeat with the other egg.
• To serve
• place the poached eggs on top of the rösti potato wedges.