425g new potato
1 tbsp lactose free butter
1 tbsp garlic infused oil
a few sprigs of rosemary leaves, chopped
1 tbsp oil
2 tbsp grated Parmesan
a handful of rocket or watercress, to serve
Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
Tip in chopped rosemary leaves and garlic infused oil and fry for a few mins until softened.
Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.
Serve the potatoes piled on two plates and top each serving with a fried egg, salad leaves and Parmesan.
Recipe adapted from: Good Food