Brian Turner'S Big Brekkie (Swiss, German And English!) - cooking recipe

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 tomatoes, cut in half
6 eggs

Preparation

To make the rosti, place the grated potato, spring onion and seasoning into a bowl and mix together until combined.
Heat the oil in a small pan and scatter the potato in, spreading it out evenly.
Gently fry for 3-4 minutes on each side until crisp, golden and cooked through.
Place the sausage meat, breadcrumbs, ketchup and mustard into a large bowl and mix together until well combined. Shape the mixture into a sausage.
Heat the oil in a non-stick frying pan and fry the sausage for 6-8 minutes or until cooked through, turning occasionally.
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.
Cook the tomato in the griddle pan for 2-3 minutes on each side.
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.
Transfer the eggs, tomato, rosti and sausage onto a serving plate with the fried bread and serve at once.