Ingredients

Method

For the rosti:
• 2 potatoes, grated
• 1 T butter, melted
• sage leaves, roughly chopped
• handful sea salt and freshly ground black pepper
• 2 t olive oil
To serve:
• 2 T crème fraîche
• 2 eggs, poached
• 80 g Woolworths wood-smoked duck rashers, pan-fried
• sea salt and freshly ground black pepper
• 100 g baby asparagus, pan-fried

Method

Ingredients

1. To make the rosti, combine the grated potato, melted butter and chopped sage leaves together. Season.

2. Form potato mix into rounds. Heat a pan with olive oil over medium heat, and pan-fry the rosti on either side until cooked through and golden.

3. Dollop some crème fraîche onto the rosti, top with a poached egg and crispy wood-smoked duck rashers, and season to taste. Serve with a side of pan-fried baby asparagus and a few crispy sage leaves.

Find more Mother's Day recipes here.