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Ingredients
- Unsalted butter – 50g
- Olive oil – 1tbsp.
- Potatoes (peeled and diced roughly 2x2cm) – 500g
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Götzinger Continental Franks (sliced into 2cm pieces) – 3 sausages
- Rosemary (fresh picked) – 2 sprigs
- Salt – to season
- Cracked black pepper – to season.
- Eggs - 2
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Method
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Melt the butter with the oil into a large frying pan, then add the potatoes and cook on medium heat with the lid on for 10 minutes – tossing with a spatula regularly.
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Remove the lid and continue to cook for a further 10 minutes.
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Remove the potatoes from the pan and strain out the butter and oil – then set aside the fats.
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In the same pan, fry the continental franks until golden on each side.
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Add the potatoes back into the pan and toss with rosemary and season with a touch of salt and pepper. Cook for 5 minutes then remove from the pan and set aside.
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Put the fats back into the pan and fry the eggs.
- To serve, Halve the potatoes and sausages and top with a fried egg.
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