For the rösti
½ carrot, peeled and grated
½ potato, peeled and grated
30g/1oz lactose free butter
For the fried egg (optional)
1 free-range egg
1 tbsp vegetable oil
Serves - 1
For the rösti, mix the carrot and potato together in a clean bowl. Squeeze out in a clean tea towel to get rid of any excess moisture.
Melt the lactose free butter in a small frying pan and press the potato and carrot mixture into the pan to flatten slightly.
Fry for five minutes on each side, until cooked through and golden all over.
Heat the vegetable oil in a frying pan and crack in the egg.
Fry until the egg white has set but the yolk is still runny, or according to your taste.
Serve the rösti in the centre of a plate, top with the fried egg on top.
Recipe adapted from: Good Food