Jersey Royal Potato & Radish Hash with Fried Duck Egg

Place the potatoes in a large pan of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and set aside.

While the potatoes are cooking, melt 30g of Jersey butter with the olive oil in a large skillet over medium heat. Add the radishes and spring onions and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.

Add the cooked potatoes to the skillet and gently crush them with a fork or potato masher. Stir to combine with the radishes and spring onions. If using, stir in the Jersey milk for a richer flavour. Season with sea salt, black pepper, and thyme leaves.

Continue to cook the hash over medium heat, stirring occasionally, until it is heated through and slightly crispy, about 5-7 minutes.

While the hash is cooking, melt the remaining 20g of Jersey butter in a small saucepan or frying pan over medium heat. Carefully crack the duck eggs into the pan and fry until the whites are set and the yolks are still runny, about 3-4 minutes.

Divide the potato and radish hash among 4 plates. Top each serving with a fried duck egg and garnish with fresh parsley.