Sprout, Black Pudding & Apple Röstis

Method

Make tasty potato röstis with apple, Brussel sprouts and black pudding. Cumin and garlic boost the flavour for a tasty side dish, supper or brunch.

• TEP 1

  Put the potato in a bowl, cover with cling film and microwave on high for 4 mins until partially softened, then leave to cool slightly. Meanwhile, grate the apple and sprouts, to their cores, into a clean tea towel, then grate the potato on top and use the tea towel to squeeze out as much moisture as possible. Tip into a bowl, crumble in the black pudding, add the garlic and stir through the cumin seeds. Season generously.

• STEP 2

  Heat 1½ tbsp oil in a frying pan over a medium heat. Add half the potato mix, flatten with the back of a spatula to a thickness of around 1½ cm and fry for 3 mins. Put a plate on top of the pan, flip the rösti over, slide back into the pan and cook for 3 mins on the other side. Once golden, set aside, covered with some kitchen foil, and repeat with the remaining mixture to make a second rösti.

• STEP 3

  Meanwhile, use a separate pan to fry the two eggs in a little oil. Serve each rösti topped with a fried egg, some cracked black pepper and a scattering of parsley.

Credit: Elena Silcock

Ingredients

Prep time: 15 Minutes

Cook time: 15 Minutes

Serves: 2

• 1 medium potato, peeled and halved

• 1 large apple, peeled

• 100g Brussels sprouts

• 100g black pudding

• 1 garlic clove, crushed

• 1 tsp cumin seeds

• 3 tbsp vegetable oil, plus a little extra

• 2 eggs

• Parsley to serve