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

• 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

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

rosti, potato, spring onions, olive oil, sausage, sausage meat, white breadcrumbs, tomato ketchup, mustard, oil, olive oil, white bread, tomatoes, eggs

Taken from www.food.com/recipe/brian-turners-big-brekkie-swiss-german-and-english-290863 (may not work)