Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Pour the oil into a frying pan, add the slices of black pudding and fry for 2 minutes on each side. Transfer to a baking tray and cook in the oven for 5 minutes.
Pop the potato and apple into a clean tea towel and squeeze out all the excess liquid. Transfer to a bowl and mix with the crème fraîche and egg yolk. Pop into a frying pan over a medium heat with the butter and oil and season. Fry for 4–5 minutes until golden, then flip over and repeat on the other side.
Meanwhile, heat a separate frying pan, add a drizzle of vegetable oil and fry the eggs until crisp.
To serve, cut the rösti in half, sit on plates and top each with 2 slices of black pudding and an egg, then season.
Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey
Serves: 2
Preparation: mins
Cooking: mins
25ml vegetable oil
4 slices of black pudding
2 eggs
FOR THE RÖSTI
1 large potato, peeled and grated
1 apple, grated
1 tablespoon crème fraîche
1 egg yolk
25g butter
15ml olive oil
Sea salt and freshly ground black
Pepper