Potato & parsnip rosti with bratwurst

1 Preheat the grill to high. Coarsely grate the potatoes into a clean tea towel and then wring out to remove as much liquid as possible. Tip into a bowl, along with the parsnips and sage. Season and mix, then divide into 4 equal portions.

2 Heat 2 small non-stick frying pans over a medium-high heat. Add 10g butter and a portion of the rösti mixture to each, flattening out and pressing down with a spatula. Cook for 5 minutes, then invert the rösti onto a plate (see Cook’s tip). Add a small knob of butter to the pans and slide the rösti back in to cook the other side. Repeat to make 4 rösti.

3 Meanwhile, lay the bratwurst on a foil-lined baking tray and grill for 8-10 minutes, turning regularly until golden. When the rösti are cooked, transfer to clean plates. Heat the oil in the frying pans and fry the eggs for 2-3 minutes until set. Slice the bratwurst and pile on top of the rösti. Serve with the fried eggs, sauerkraut and a spoonful of mustard.