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.