Ingredients

• 1 potato
• peeled and grated
• 2 tbsp olive oil
• salt and freshly ground black pepper
• small handful fresh basil
• small handful fresh flatleaf parsley
• ½ lemon
• juice only
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 free-range egg
• fried
• 75g/2½oz Brie
• chopped
• chopped fresh chives
• to garnish

Directions

• For the potato rösti
• place the grated potato into a clean tea towel and squeeze out the excess moisture.
• Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes
• then flip over using a fish slice and fry for 2-3 minutes on the other side
• or until golden-brown on both sides.
• For the herb salad
• place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.
• To serve
• place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives.