Apple & potato rösti with black pudding and fried eggs

Name: Apple & potato rösti with black pudding and fried eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 large potato, scrubbed, skin left on; 2 apples, skin left on (such as Cox); 3 medium free range eggs; ½ tbsp plain flour; 3 tbsp ghee or olive oil; 227 g black pudding slices; 2 tbsp soured cream; 20 g pack chives, chopped

These tart apple rӧstis are a perfect partner to the seriously savoury black pudding. If it’s not your cup of tea, swap the pudding for your favourite pork sausages.

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Serves2
CourseBrunch
Prepare10 mins
Cook25 mins
Total time35 mins

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1 large potato, scrubbed, skin left on
2 apples, skin left on (such as Cox)
3 medium free range eggs
½ tbsp plain flour
3 tbsp ghee or olive oil
227g black pudding slices
2 tbsp soured cream
¼ x 20g pack chives, chopped

Coarsely grate the potato and apples into a clean tea towel. Over the sink, squeeze out as much moisture as you can, then tip into a medium-sized bowl. Mix in a good pinch of salt, 1 egg and the flour.
Put a large frying pan over a low-medium heat, then add 2 tbsp ghee or oil. Dollop in 1 heaped tbsp per rösti, flatten and cook 4 at a time for 3-4 minutes, then flip and cook for 3-4 minutes more until deep golden. Pop the cooked rösti onto kitchen paper and repeat with the remaining mixture to make 8, adding ½ tbsp more fat to the pan as needed.
Turn the heat up under the frying pan. Remove the casing from the black pudding, crumble into the pan, then fry for 4-5 minutes, stirring often, until crisping. Scoop out and onto the kitchen paper with the rösti.
Crack the eggs into the same frying pan with the remaining ½ tbsp fat, then cook until the undersides are crisp and the whites are set. Serve the rösti topped with the black pudding and eggs, with a dollop of soured cream and a sprinkling of chives.