Jersey Royal Potato and Spring Greens Hash Browns with Fried Duck Egg

Grate the Jersey Royal potatoes using the coarse side of a grater.

Place the grated potatoes in a clean tea towel and squeeze out as much excess moisture as possible. This is crucial for crispy hash browns.

In a large bowl, combine the squeezed potatoes, chopped spring greens, melted Jersey butter, and Jersey milk. Season generously with sea salt and black pepper.

Heat a large frying pan over medium heat. Add a tablespoon of butter to the pan.

Divide the potato mixture into four equal portions. Shape each portion into a round patty.

Carefully place the hash brown patties into the hot frying pan, ensuring they are not overcrowded.

Cook for 8-10 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.

While the hash browns are cooking, melt a knob of Jersey butter in a separate frying pan over medium-low heat.

Gently crack the duck eggs into the pan and fry them until the whites are set but the yolks are still runny, about 3-4 minutes.

Once the hash browns are cooked, carefully transfer them to plates. Top each hash brown with a fried duck egg.

Garnish with chopped fresh chives and serve immediately.