Leek & potato rösti with eggs & beans

• White potatoes800g
• Leeks250g
• Free range eggs (15 pack)4
• Butter20g
• Vegetable oilstore cupboard20ml
• Baked beans (400g tin)2

Plus salt and pepper. About £2.61 for the amounts used.

Method

1. 1

   Grate 800g peeled potatoes, squeeze out as much water as you can in a clean tea towel, and mix with 250g finely sliced leeks and salt.

2. 2

   Heat 20g butter and 1 tbsp oil in a large non-stick frying pan, press in the mixture and cook on a medium heat for 12 minutes until crisp underneath.

3. 3

   Slide onto a plate, flip back into the pan with the remaining oil and cook for 10 minutes more.

4. 4

   Fry 4 eggs and heat 2 tins baked beans. Cut the rösti into wedges and serve together.