Potato, Swede, Egg

 This is such a simple concept by my what a tasty one. I served it with merguez sausages and green veg.

Potato, Swede, Egg (from Hugh's Three Good Things - Hugh Fearnley-Whittingstall)
(Serves 4)

500g swede, chopped 

500g floury potatoes, chopped

100ml whole milk

50g unsalted butter

4 large eggs, at room temperature

salt and pepper

 

Preheat the oven to 200C.

 

Place the swede into a saucepan, cover with water and bring to the boil. Cook for about 30 mins until completely tender. Drain, return to the hot pan and allow to steam for 5 mins.

Cook the potatoes in the same way in a separate pan for about 15–20 mins. Drain, return to the hot pan and allow them to steam for 5 mins. 

Mash the potatoes to a soft puree adding the milk and butter until you have the right consistency. Mash the swede in its own pan, then add it to the potato and mash the two together until you have a soft, fluffy, textured mash. Season.

Either spread all the potato and swede mash in a large shallow oven dish, or shape it into 4 rough, shallow cakes and put them into individual baking dishes. If the mash is still hot, put it in the oven for 5–10 mins; if you’re reheating it from cold, allow about 15 mins. It needs to be piping hot in the middle.

Remove from the oven and use the back of a spoon to create four hollows in the mash. Carefully break an egg into each hollow. Return to the oven for 8–10 mins until the egg whites are set but the yolks still runny. Add a grinding of black pepper and serve straight away.