Ingredients
4 Maris Piper potato
1 egg white
4 slices of black pudding
100g of Lancashire cheese
2 tsp of chopped chives
2 tsp of chopped parsley
1 conference pear
2 tsp of icing sugar
1 pinch of Sea salt
1 tbsp of oil
25g of unsalted butter
4 sprigs of flat-leaf parsley
Serves
4
Method
- 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
- 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
- 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
- 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
- Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
- Serve the hash browns with a few caramelized balls of pear, the herby butter sauce. Serve with large sprigs of flat leaf parsley –