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Potato Rosti with Wee Black Pudding Stack

An easy Potato Rosti recipe, complemented beautifully by thick slices of our Wee Black Pudding.

Not forgetting a poached egg on top to finish!

Prep time: 10

Cooking time: 25

Serves: 2

ingredients

Simon Howie Wee Black Pudding 200g

4 large potatoes, peeled (1 large potato per rosti)

Salt

Ground black pepper

2 tbsp vegetable oil

Half a small onion, finely sliced

2 fresh eggs (for poaching!)

A handful of rocket to garnish

 

Method

1. Boil the potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave to cool.

2. Grate the potato into a bowl. Place in a clean tea towel and squeeze to strain out as much liquid as possible. Add the onion to the bowl and season well with salt and pepper.

3. Form the potato mixture into 4 flat and compact patties.

4. Fry in some veg oil on medium heat until golden brown (approx. 5 mins). Then flip the rosti and repeat. Top tip: You can use metal discs to fry them in to get a perfect circular shape!

5. Meanwhile, slice the Wee Black Pudding and cook as per the pack instructions (pan fry or grill for 4-5 minutes).

6. Now, poach the eggs! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.

7. Top the cooked rostis with the black pudding and eggs, and serve!

Simon Howie

Potato Rosti with Wee Black Pudding Stack

An easy Potato Rosti recipe, complemented beautifully by thick slices of our Wee Black Pudding.

Not forgetting a poached egg on top to finish!

Prep time: 10

Cooking time: 25

Serves: 2

Potato Rosti with Wee Black Pudding Stack

ingredients

Simon Howie Wee Black Pudding 200g

4 large potatoes, peeled (1 large potato per rosti)

Salt

Ground black pepper

2 tbsp vegetable oil

Half a small onion, finely sliced

2 fresh eggs (for poaching!)

A handful of rocket to garnish

 

Method

1. Boil the potatoes in a large pan of boiling salted water for 10-15 mins until just tender. Drain and leave to cool.

2. Grate the potato into a bowl. Place in a clean tea towel and squeeze to strain out as much liquid as possible. Add the onion to the bowl and season well with salt and pepper.

3. Form the potato mixture into 4 flat and compact patties.

4. Fry in some veg oil on medium heat until golden brown (approx. 5 mins). Then flip the rosti and repeat. Top tip: You can use metal discs to fry them in to get a perfect circular shape!

5. Meanwhile, slice the Wee Black Pudding and cook as per the pack instructions (pan fry or grill for 4-5 minutes).

6. Now, poach the eggs! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.

7. Top the cooked rostis with the black pudding and eggs, and serve!

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