Black pudding and cheese hash browns with caramelised pear

servings4
60 minutes

Ingredients

  • 4 Maris Piper potatoes
  • 1 egg white
  • 4 slices of black pudding
  • 100g of Lancashire cheese
  • 2 tsp chives, chopped
  • 2 tsp parsley, chopped
  • 1 conference pear
  • 2 tsp icing sugar
  • 1 pinch of sea salt
  • 1 tbsp of oil
  • 25g of butter
  • 4 sprigs of flat-leaf parsley

Method

1
Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs
  • 4 Maris Piper potatoes
  • 1 tsp chives
  • 1 tsp parsley
2
Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season with sea salt and freshly milled pepper
  • 1 egg white
  • 1 pinch of sea salt
3
Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160C degrees until golden brown
  • 4 slices of black pudding
  • 100g of Lancashire cheese
4
Scoop the Conference pear into balls. Put one dessertspoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly
  • 1 conference pear
  • 1 tsp icing sugar, sieved
  • 1 tbsp of oil
5
Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
  • 25g of butter
  • 1 tsp chives
  • 1 tsp parsley
6
Serve the hash browns with a few caramelized balls of pear, the herby butter sauce. Serve with large sprigs of flat leaf parsley
  • 4 sprigs of flat-leaf parsley