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Lancashire hash browns




Source of Recipe


Sausage Links


List of Ingredients




500g whole potatoes (try Maris Piper), scrubbed but not peeled
150g black pudding (4 slices)
100g Lancashire cheese, grated
1 egg
1 teaspoon chopped chives
1 teaspoon chopped parsley
Salt and freshly ground black pepper
oil for deep frying

Recipe



Boil the potatoes until just firm, drain and cool
Peel the potatoes and grate into a bowl
Stir in the chives, parsley, egg and seasoning
Shape a quarter of the potato mixture into to a circle roughly one and a half times larger than a black pudding slice.
Place a slice of black pudding and a quarter of the cheese in the middle, fold over the potato mixture and form into a circle
Repeat with the remaining potato
Heat the oil to 160 degrees and deep fry the hash browns until golden brown on all sides
Drain on kitchen paper and serve