Potato Rosti with Black Pudding and Apple

Crispy potato rosti topped with pan-fried black pudding and cider-glazed apple wedges for a savory and sweet combination.

British Potato Apples Brunch Black Pudding

Estimated Nutrition

Calories

1042.1

kcal / serving

2084.2 kcal total

Carbs

65.5g

per serving

131 g total

Fat

77.2g

per serving

154.4 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

free-range

melted

Fruits

piece

Cox Apples

peeled and cut into wedges

Liquids

Cider

Meat

piece

Black Pudding

sliced

NutsSeeds

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Vegetables

600

Potatoes

peeled and grated

Method

Preheat the oven to 200°C.

Squeeze any excess water out of the grated potatoes using a clean tea towel.

Mix the potato with crème fraîche, egg yolk, salt, and pepper in a bowl.

Heat 75g of butter in an ovenproof frying pan and place two chefs' rings in the pan.

Spoon the potato mixture into the rings and cook for 4 minutes per side until golden brown.

Bake the rosti in the oven for 10 minutes until tender.

Fry the black pudding slices in oil until golden-brown and cooked through.

Sauté apple wedges in 25g of butter and simmer with cider until the liquid evaporates.

Serve the rosti topped with black pudding and apples.