Breakfast with a twist!

Serves 4


4 jacket potatoes

2 tsp Corn flour

Salt and pepper

2 tsp Marmite

4 tbsp Boiling water

4 Free range poached eggs

Black pepper to finish


Here’s how

Place the potatoes into the oven at 160°c and bake for 1 hour until soft on the inside and crisp on the outside.

Chop the jacket potatoes into chunks and place in a mixing bowl.

Season with salt and pepper, then scatter with the corn flour before stirring together.

Spoon the potato mixture into a square non-stick baking tray and press the potato down into the corners and level out.

Place in the fridge for 2 hours or overnight,

When the hash brown mixture is firm and set, cut into portions.

Preheat a non-stick pan on medium heat.

Cook until golden on all sides.

Add the butter and Marmite to the pan and cook until golden.

Continue to cook until golden and crisp, then remove from the pan and fry the eggs the way you like them.

Serve the eggs on top of the hash browns and enjoy.