Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to  share simple and popular recipes that you can get involved with and try out.

This week's recipe is Tarragon Potato Rosti Bacon & poached Egg 

Ingredients

3 small rooster potatoes, peeled, washed, grated and squeezed (starch squeezed out)

Pinch of dried tarragon

Salt and pepper to taste

Drizzle of vegetable oil

1 knob of butter

2 eggs

2 slices of dry cured bacon

Method

Bring pot of water to the boil and season with salt

Heat two heavy based frying pans.

Add a drizzle of oil to both

Season the grated and squeezed potatoes

Add the potato mix to one pan and pat down to form a compact pancake like shape. Cook until goldel and flip.

Add the bacon to the second pan and fry until cooked on either side, set aside keeping hot.

Drop 2 eggs into the pot, keep at a low simmer and poach eggs until cooked. Approx 4-6 minutes.

After you’ve flipped the rosti, rub the knob of butter around the edge of the pan and flip again.

Keep flipping the rosti until crispy and cooked through.

Slide out onto a plate to serve, top with bacon and eggs.

Add a twist of black pepper to the eggs and some chilli flakes.

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