Ingredients: (Serves 4)  

450g/1 lb cooked potatoes

Salt

5 tbsp oil

225g/8oz mushrooms, sliced

5 tbsp fresh cream

1 tbsp wholegrain mustard

2 tomatoes, halved

4 medium eggs

Parsley to garnish

Method:

1. Grate the cooked potatoes into a bowl, season and press into 4 round cakes with your hands.

2. Heat 2 tbsp oil in a frying pan and fry the cakes for 6 mins until golden, then transfer to a plate and keep warm.

3. Wipe out the pan. Add 1 tbsp oil and fry the mushrooms for 5 mins until tender. Stir in the cream and mustard and heat through.

4. Heat the remaining oil in a separate frying pan, add the tomato halves and break in the eggs. Fry for a few mins until the eggs are cooked.

5. Place the potato cakes on serving plates, top with the mushroom mixture and eggs. Garnish with parsley and tomatoes.