200g Black Pudding 500g Maris Piper Potatoes 1 Lrg Onion 1 Free range Egg Fresh Dill
INSTRUCTIONS
Pop a frying pan on a medium heat and add a splash of Olive Oil. Chop your Black Pudding into small cubes and chuck in the pan. Fry off the Black Pudding until it starts to get a crispy, then remove from the pan and stick to one side. Grate the Potatoes into a large mixing bowl, squeeze out the excess water and pour away the water. Thinly slice the Onion and add to the Potato, and we want about 60-70% Potato and 30-40% Onion. Add the Black Pudding and mix together with the Potato and Onion. Pop on your oven and pre heat to 180. Pop an oven proof frying pan on a medium to high heat and a splash of Olive Oil. To make the cooking easier add a few poaching rings to the pan and fill with the Rosti mix. Fry off the Rosti until golden brown on both sides and add a knob of butter. Remove the poaching rings and Pop the pan in the oven and bake for 7-10 minutes. While the Rosti cooks away stick another pan on a medium heat, add a splash of Olive Oil and crack in a free range Egg. Fry the Egg sunny side up to keep the yoke nice and runny. After 7-10 mins remove the Rosti from the oven, pop on a plate and lay over the fried Egg. Finish with a sprinkle of fresh Dill.
