Ultimate Breakfast Bap With Hash Browns

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Add the Cumberland sausages to a tin foil-lined baking tray

Put the tray in the oven and cook for 25-30 min or until the sausages are cooked through (no pink meat!)

Meanwhile, peel and finely slice the shallot[s] (as finely as you can!)

Grate the potatoes (skins on)

Add the grated potato and sliced shallot to the middle of a tea towel with a pinch of salt and bring the four corners together to form a ball, twist the ball and squeeze out as much liquid as you can – this is your potato mixture

Chop the chives finely

Add the potato mixture to a bowl with half the chives (save the rest for garnish!), a generous pinch of salt and pepper and 1 tbsp [2 tbsp] flour and give everything a good mix up

Separate the mixture into 4 [8] and shape into rough potato cakes, about 1cm thick

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and a drizzle of vegetable oil, over a medium-high heat

Once the pan is hot, add the potato cakes and cook for 4-5 min on each side until golden and crispy

Once done, add them to a plate and set aside – these are your hash browns

Tip: Cooking for 4? You may need to do this in 2 batches!

Meanwhile, slice the tomatoes in half

Once the hash browns are done, add the halved tomato to the pan with a pinch of salt and pepper and cook for 2-3 min on each side until browned and softened

Once done, add them to the plate with the hash browns and set aside

Reserve the pan

Once the sausages are done, remove them from the oven and allow to cool

Slice the ciabatta rolls in half, then add them to a baking tray and put the tray in the oven for 3-4 min or until they're hot and crusty

Grate the cheddar cheese

Return the pan to a medium-low heat with a drizzle of vegetable oil

Crack the eggs into the pan, cover with a lid and cook for 2 min or until done to your liking

Once the sausages are cool enough to touch, slice them in half lengthways