This is the sort of spring brunch cast iron suits particularly well. The potatoes colour properly, the radishes catch and caramelise rather than steam, and the eggs fry with crisp edges.
It also takes advantage of the beautiful seasonal produce April offers at their best in the UK: new potatoes, wild garlic, radishes, spring onions and peppery leaves. Nothing complicated. Just a quick, delicious dish with good contrast in texture and a bit of richness from the butter and egg.
Serves: 2
Time: 30 minutes, less if the potatoes are already cooked
Ingredients
- 500g new potatoes
- 2 tbsp neutral oil, plus a little more if needed
- 30–40g butter
- 1 large handful wild garlic, finely sliced
- 6–8 radishes, halved
- 2 spring onions, sliced
- 2 eggs
- 1 tsp vinegar or lemon juice
- Salt and black pepper
- To serve: rocket or watercress, yoghurt or sour cream
Method
1. Boil the potatoes
Boil the potatoes in well-salted water for 10–12 minutes, until just tender. Drain and leave them to steam-dry for 2 minutes.
2. Crisp them
Heat a Season Cast Iron Frying Pan over medium-high heat and add the oil.
Add the potatoes and press each one with a Season Steak & Burger Press until lightly crushed. Leave them undisturbed for 4–5 minutes so they form a crust, then turn and cook the other side.
3. Blister the radishes
Push the potatoes to the side of the pan. Put the radishes cut-side down in the centre and let them colour. Toss through the spring onions.
Blistered radishes are definitely worth trying - they lose some of their raw sharpness and become sweeter, while keeping a little bite.
4. Add the wild garlic butter
Lower the heat to medium. Add the butter and let it foam.
Stir in the wild garlic with a small splash of vinegar or lemon juice. Season well, then spoon the butter over the potatoes and radishes.
5. Fry the eggs
Make two spaces in the pan. Add a little more oil if needed, then crack in the eggs. Fry until the whites are set and the edges are crisp. Season.
6. Serve
Divide between two plates and add the rocket or watercress. A spoonful of yoghurt or sour cream works well too.
Finish with black pepper and, if you like, a final squeeze of lemon.
Why it works
The appeal is straightforward enough. You get crisp potatoes, soft centres, scorched radishes, butter sharpened with wild garlic and lemon, and an egg that turns it into a proper meal.
It is also mostly done in one pan, which is useful on a weekday.
Seasonal swaps
No wild garlic? Use a small clove of garlic with chives or parsley and a little lemon zest.
You can add a handful of spinach at the end and let it wilt into the butter.
To make it more substantial, add crumbled feta or crisp chickpeas.
