Hash browns of black pudding and Lancashire cheese with poached eggs
Serves 4
Ingredients
- 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
Method
- Leave the potatoes in the skins and parboil. Drain and peel. Next, grate the potato into a bowl and mix with herbs.
- Add a pinch of salt to the egg white, beat with a whisk and mix with the grated potato, season with salt and pepper.
- 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.
- Deep fry at 160 degrees until golden brown.
- 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.
- Serve with poached egg.
