APPLE AND POTATO RÖSTI WITH BLACK PUDDING

From the book 'Potato by James Martin'. "The combination of these flavours really does work, simple grated apple and potato together with crème fraîche and egg yolk stops the rösti from becoming too fatty. People always have their favourite black pudding, but mine is from Laverstoke Park Farm, which you can buy online."

Cooking PotMETHOD

  1. Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

  2. 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.

  3. 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.

  4. Meanwhile, heat a separate frying pan, add a drizzle of vegetable oil and fry the eggs until crisp.

  5. 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

What you will need

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

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