Brian Turner's Big Brekkie (Swiss, German and English!)

Ingredients

For the rosti

• 1 potato, peeled and grated
• 2 spring onions, finely chopped
• 1-2 tablespoon olive oil

For the sausage

• 85 g sausage meat
• 30 g white breadcrumbs
• 1 tablespoon tomato ketchup
• 1 teaspoon Dijon mustard
• 1 tablespoon oil

For the rest

• 3 tablespoons olive oil
• 2 slices white bread
• 1 tomato, cut in half
• 6 eggs

Directions

1. 1

   To make the rosti, place the grated potato, spring onion and seasoning into a bowl and mix together until combined.

2. 2

   Heat the oil in a small pan and scatter the potato in, spreading it out evenly.

3. 3

   Gently fry for 3-4 minutes on each side until crisp, golden and cooked through.

4. 4

   Place the sausage meat, breadcrumbs, ketchup and mustard into a large bowl and mix together until well combined. Shape the mixture into a sausage.

5. 5

   Heat the oil in a non-stick frying pan and fry the sausage for 6-8 minutes or until cooked through, turning occasionally.

6. 6

   Heat one tablespoon of oil in a griddle pan and griddle the bread for 2 minutes on each side, or until crisp and golden. Transfer the fried bread to a serving plate.

7. 7

   Cook the tomato in the griddle pan for 2-3 minutes on each side.

8. 8

   Meanwhile, heat the remaining oil in a medium frying pan and crack the eggs in beside each other. Gently fry for 1-2 minutes, carefully spooning the oil over the top to cook the top.

9. 9

   Transfer the eggs, tomato, rosti and sausage onto a serving plate with the fried bread and serve at once.