Mushroom Rosti with Fried Egg Brunch

• 700g large potatoes, baked for 30 minutes and then grated coarsely
• 1 Tablespoon light olive oil
• 1 onion, chopped
• 1 clove of garlic finely chopped
• 2 teaspoons mixed dried herbs
• 70g salted butter
• 1 clove of garlic, finely chopped
• 250g chestnut mushrooms, sliced
• 2 organic eggs
• 1 tsp. za’atar spice
• To serve:
• 10g freshly chopped parsley

Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.

Place a Le Creuset 28cm Signature Frying Pan with Wooden Handle over medium heat. Add the olive oil and onions and cook for 10 minutes until soft. Next, add the garlic and herbs. Remove the onion mixture from the pan and combine it with the grated potato. Season with salt and pepper.

Flatten the potato mixture into a large disc (approximately 26cm). Add oil to an ovenproof pan or skillet and place the rosti in it. Place in the oven and bake for 30 minutes until crisp and golden.

Place butter in a frying pan, add the garlic and sliced mushrooms, and sauté for a few minutes. Place the mushrooms on top of the rosti and return to the oven to keep warm.

Return the frying pan to the hob, add a little oil, crack 2 eggs into the pan, sprinkle with za'atar, and fry.

Place the fried eggs on top of the mushrooms and sprinkle with chopped parsley. Serve from the pan.