Brighten up a dull January day with this tasty brunch suggestion from TV chef Rachel Green. "If you fancy something a little heartier, add some grilled pancetta to the dish."
Preparation time: 25 minutes
Cooking time: 10-12 minutes
00g/1lb 2oz potatoes, peeled
½ onion, peeled
Sea salt and freshly ground black pepper
1 large egg
3 tbsp plain flour
¼ tsp baking powder
Rapeseed oil, to fry
4 fresh eggs
4 rashers of grilled pancetta (optional)
For the parsley oil
1 small clove garlic, peeled
2 large handfuls fresh parsley leaves, roughly chopped
Squeeze of lemon
75ml/3fl oz olive oil
For the mustard sauce
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp rapeseed oil
Squeeze of lemon juice
1. Coarsely grate the potatoes and onion and put in a sieve over a bowl. Sprinkle with 1tsp of salt, ix gently then leave to drain – the salt draws out any excess water.
2. To make the parsley oil, put the garlic, parsley and lemon in a food processor and whizz to a smooth purée. Season with salt and freshly ground black pepper, then stir in the oil and set aside.
3. To make the sauce, mix together the mayonnaise, mustard, rapeseed oil and lemon juice. Set aside.
4. Crack the large egg into a bowl, add half a teaspoon of salt, some black pepper, the flour and baking powder and whisk until smooth.
5. Bring a small pan of lightly salted water to a simmer. Squeeze out as much liquid as you can from the potato and onion mix, add to the bowl and combine with your hands.
6. Add oil to a big frying pan – it should be a few millimetres deep. Place the pan over a medium-high heat and when hot, divide the potato mix into 4 and, again, squeeze out as much liquid as you can.
7. Shape each quarter into a tightly packed round then fry 2 at a time in the hot oil, pressing and flattening them with a spoon as they cook. After a few minutes you should be able to see the edges taking on colour, at which point turn over the potato fritters carefully. Cook on the other side for another 2-3 minutes until dark golden and cooked through. Remove with a slotted spoon and place on a warmed plate lined with kitchen paper. Keep warm while you poach the eggs.
8. Break 2 eggs into the middle of a pan of very gently simmering water. Cook for 3 minutes then scoop pout, drain on kitchen water and repeat with the other 2 eggs.
9. Place a fritter on each plate, top with mustard sauce, sit an egg on top, then the pancetta if using, and drizzle with parsley oil.
Get cracking in the kitchen with the help of Rachel Green and Fairburn's eggs. Farmer's daughter Rachel comes from a family that has farmed in Lincolnshire for 14 generations. "Food production is in my blood," she says. "I grew up helping to collect eggs, lamb the ewes and vine the peas." Using Fairburn's Lincolnshire free range eggs, Rachel has put her culinary expertise to the test to create these tasty recipe ideas.
For more information, visit ljfairburnpoultry.co.uk or rachel-green.co.uk