Instructions: 1 Heat a medium frying pan and cook the pancetta for 2-3 minutes until crisp and golden.

2 Coarsely grate the potatoes into a bowl and season generously. Remove the pancetta using a slotted spoon and stir into the potatoes. Heat the olive oil in a second, large frying pan.

3 Firmly shape the potato mixture into four oval patties by patting the mixture together in the palm of your hands.

4 Cook the hash cakes in the pancetta pan for 3-4 minutes on each side until crisp and golden. Halve the pomodorini and button mushrooms and toss into the frying pan. Cook for 2-3 minutes, stirring until softened and golden.

5 Crush the garlic into the pan and season. Finely chop the chives. Heat the vegetable oil in a separate, small pan and crack in the eggs.

6 Fry for a couple of minutes, basting with oil. Stir the chives into the tomato pan and spoon alongside the hash browns. Top with the fried egg and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.