• 2 tbsp Borderfields Rapeseed Oil
• 400g leftover cooked new potatos, sliced
• 4 eggs, beaten
• 4 spring onions, finely sliced
• 1 bunch dill, roughly chopped
• 25g cheddar, grated


1. In a small non-stick frying pan, heat the Borderfields Rapeseed Oil over a medium heat
2. Add potatoes and fry until they start to crisp, (about 8 mins)
3. In a bowl, whisk together the eggs, spring onions and dill (with salt and pepper)
4. Heat the grill
5. Tip the eggs into the frying pan, mixing quickly
6. Lower the heat, then sprinkle over cheese
7. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden
8. Eat straight away with mayo or ketchup, or cool quickly and chill to enjoy later