Pimped potato tots with cheesy eggs by Chef Scott Bridger Recipe | The Good Carb

Ingredients

• 700gm Nadine potatoes, peeled
• 2 tbsp vegetable oil
• 1 tbsp cornflour
• 3/4 tsp fine sea salt
• 1/2 tsp onion powder
• 30 g finely grated cheddar cheese
• 2 tbsp finely minced parsley
• 1 tsp Korean chilli flakes (optional)
• Fresh ground black pepper
• 2 cups of canola oil
• 1/2 lemon - juiced
• Cheesy Eggs: 6 eggs
• 100gm butter
• 50gm mozzarella
• 1 ball of burrata
• Salt and pepper