Wild Rosti

How to: 

Grate the potato, carrot and onion one at a time on the Chopping board and add to the SnapBox Oval. Add in the foraged or dried herbs, season with salt and pepper. Mix well together.  Heat one tsp rapeseed oil in the pan. Spoon the rosti mix onto the pan in two mounds and flatten into disks. Cook on one side until golden brown, then flip and cook the other side. Place the kitchen paper in one of the StackBowls and allow the rosti to drain. Heat the other tsp of oil on the pan. Thinly slice and season the mushrooms, cook both the mushrooms and eggs on the pan. Serve the rosti on StackPlates, topped with mushroom and egg.

Tip: If forage herbs are unavailable or out of season in your area, replace with dried herbs. If you are not 100% positive about wild mushrooms identification in the outdoors, do not pick or eat. If uncertain in any way, go with a knowledgeable and experienced mushroom forager, or but from reputable markets. Use one metal pastry ring - if you want to stop your eggs spreading out over the pan.