Black pudding and cheese hash browns with caramelised pear

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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
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
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
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
5
Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
6
Serve the hash browns with a few caramelized balls of pear, the herby butter sauce. Serve with large sprigs of flat leaf parsley
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