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Hash browns of black pudding and Lancashire cheese with poached eggs


  • 450g of maris piper potatoes

  • 1 egg white

  • 4 slices of good black pudding

  • 100g lancashire cheese

  • teaspoon chopped chives

  • teaspoon chopped parsley

  • salt and pepper

  • 1 granny smith apple

  • 20g clarified butter


  • 1.

    Leave the potatoes in the skins and parboil. Drain and peel. Next, grate the potato into a bowl and mix with herbs.

  • 2.

    Add a pinch of salt to the egg white, beat with a whisk and mix with the grated potato, season with salt and pepper.

  • 3.

    Pat out four circles from the potato mix, making sure they are larger than the black pudding slices.  Place a slice of the pudding and some cheese in the middle of each potato circle and fold over. Pat again to form a circle.

  • 4.

    Deep fry at 160 degrees until golden brown.

  • 5.

    Meanwhile, core a Granny Smith apple and cut into 4 slices. Pan fry them gently in clarified butter until firm, adding a pinch of sugar near the end.

  • 6.

    Serve with poached egg.

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