2 garlic cloves
1 fresh red chilli (optional)
2 tsp wholegrain mustard
red wine vinegar
extra virgin olive oil
4 large free-range eggs
1. Scrub the potatoes and parsnips and peel the onions, then chop it all into 5cm chunks. Cook in boiling salted water for 10 mins, or until soft. Drain and leave to steam-dry.
2. Peel the garlic and finely slice with the chilli, if using. Place a large non-stick frying pan on a medium- high heat with 1 tbsp olive oil. Add the cooked veg with 1 tsp mustard, half the sliced garlic and chilli and a pinch of salt and black pepper.
3. Mash everything up in the pan, then flatten into one layer and cook for 20 mins, or until crispy on the outside, soft in the middle.
4. Meanwhile, make a dressing by whisking the remaining mustard with 1 tbsp vinegar and 2 tbsp extra virgin olive oil.
5. Flip the hash onto a serving board and return the pan to the heat with 1 tsp oil. Crack in the eggs and quickly fry to your liking with the remaining chilli and garlic. Slide the fried eggs on top of the hash and drizzle with 1 tbsp of the mustard dressing.
6. Dress the watercress with the remaining dressing and scatter over to finish.
See more Jamie Oliver recipes