Lancashire hash browns
A great brunch dish to serve with sausages, poached eggs and warm hollandaise sauce. Good alternatives to Lancashire cheese are Cheshire, Caerphilly or Wensleydale for the Yorkists.
Ingredients
500g whole potatoes (try Maris Piper), scrubbed but not peeled
150g black pudding (4 slices)
100g Lancashire cheese, grated
1 egg
1 teaspoon chopped chives
1 teaspoon chopped parsley
Salt and freshly ground black pepper
oil for deep frying
150g black pudding (4 slices)
100g Lancashire cheese, grated
1 egg
1 teaspoon chopped chives
1 teaspoon chopped parsley
Salt and freshly ground black pepper
oil for deep frying
Method
Boil the potatoes until just firm, drain and cool
Peel the potatoes and grate into a bowl
Stir in the chives, parsley, egg and seasoning
Shape a quarter of the potato mixture into to a circle roughly one and a half times larger than a black pudding slice.
Place a slice of black pudding and a quarter of the cheese in the middle, fold over the potato mixture and form into a circle
Repeat with the remaining potato
Heat the oil to 160 degrees and deep fry the hash browns until golden brown on all sides
Drain on kitchen paper and serve
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