Ingredients:

• 400g baking potatoes 
• 1 small white onion
• 60ml olive oil
• 1 tsp truffle oil
• 2 tbsp butter
• 50g spinach
• 90g wild mushrooms
• Pinch chilli flakes
• Few sprigs chives, finely sliced
• 60ml vegetable oil
• 1 egg

Method:

Start with the hashbrowns, cut the potatoes into quarters to fit into your food processor feeding tube, then push though on the grate function along with the and decant into a tea towel. Pull the sides of the towel together and twist to squeeze out as much moisture from the grated potatoes and onion as possible. Tip the mixture into a bowl, drizzle over the olive oil and season generously with salt and pepper and mix together. Heat the vegetable oil in a pan and once hot, halve the grated mixture, form into a ball and place into the pan and then push down with a side plate or fish slice to flatten to about ½ inch thick (you can also use a cookie cutter in the pan to give you a very neat hashbrown, once it’s pushed down remove the cookie cutter to continue cooking). Leave to fry for four minutes until crisp then carefully turn for another four minutes. Once cooked, remove from the pan and leave in a low oven (80FAN) to keep warm.

In a clean pan, heat it until almost smoking and add a tablespoon of olive oil and half the butter and fry the wild mushrooms on a very high heat for a couple of minutes. Season with black pepper, as soon as they take a little colour, remove from the pan and keep warm. 

In the same pan add the remaining butter, truffle oil and spinach. Fry for a minute to wilt the spinach then remove from the pan onto a warm plate. 

Finally, add the vegetable oil to the pan and once hot crack an egg into the pan – you want it to sizzle immediately. Fry for a couple of minutes, splashing the top with hot oil and remove from the pan while the yolk is still runny.

To serve, simply pile the hashbrowns together on to a plate, top with the wilted spinach, then mushrooms and finally the fried egg. Sprinkle over the chilli flakes, pinch of salt, sliced chives and serve!