Ingredients

3 Maris Piper potatoes, scrubbed and coarsely grated
2 medium Coop parsnips, scrubbed and coarsely grated
1 onion, coarsely grated
2 tsp chopped flat leaf parsley
5 Coop local free range eggs, 1 beaten
25g Coop unsalted butter, cubed
1⁄2 x 70g pack Coop wild rocket
100g pack Coop Irresistible beech & oak smoked Scottish smoked salmon
1 lemon, cut into wedges

Method

1. Put the potato, parsnip and onion in a clean tea towel and squeeze out as much liquid as possible.

2. Tip into a bowl, season well and mix with the parsley and beaten egg.

3. Shape the mix into four patties, each roughly 2cm thick.

4. Melt half the butter in a large frying pan over a medium-high heat.

5. Fry two of the hash brown patties for 7-8 mins on each side, until golden and crispy.

6. Repeat with the remaining patties, keeping the cooked ones warm on a plate under a tea towel.

7. Meanwhile, bring a saucepan of water to the boil, reduce to a simmer and crack the eggs directly into the water.

8. Leave to poach for 3-4 mins, until the white is cooked but the yolk is runny.

9. Remove with a slotted spoon, tilting it against the side of the pan to drain off the water.

10. Serve the hash browns topped with the rocket, smoked salmon, eggs and a grind of black pepper, with the lemon wedges on the side.