Fried eggs with rosemary sautéed potatoes

Ingredients

• 425g new potatoes
• 1 tbsp butter
• a few sprigs of rosemary leaves, chopped
• handful of mushrooms, quartered
• 2 eggs
• 1 tbsp oil

Directions

1. Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
2. Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
3. 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.
4. Serve the potatoes piled on two plates and top each serving with a fried egg.