3 packets of Mash Direct Potato Rosti, each cut in half horizontally
2 teaspoons olive oil
1 small red onion, thinly sliced
100g baby spinach leaves
4 large free-range eggs
For the tomato salsa:
4 ripe tomatoes, roughly chopped
3 spring onions, finely chopped
1 pinch of chilli flakes
1 garlic clove, crushed
Juice of ½ a lime
A small handful of coriander, finely chopped
Salt and freshly milled pepper
Place the sausage meat into a bowl and mix well. Roll the mixture into 4 equal size balls and then flatten into burger shapes. Cook the burgers under a moderate grill for 6-8 minutes on each side, until thoroughly cooked.
Place 12 pieces of potato rosti onto baking trays and roast in a preheated oven for 5-6 minutes.
Heat the olive oil in a frying pan and gently cook the red onion until soft, add the spinach and stir until wilted. Remove to a plate and keep warm.
Bring a saucepan of lightly salted water to a gentle simmer and gently crack the eggs into the water 1 at a time. Poach for 4-5 minutes until whites are firm but the yolks are soft.
For the tomato salsa, place the ingredients into a bowl and mix.
Layer potato rosti onto warm plates with sausage burgers, red onion and spinach.
Top with poached eggs and tomato salsa before serving.