Paul Heathcote's Black Pudding and Lancashire Cheese Hash Browns

From Real Food
By Nigel Slater
Published by Fourth Estate, 1998

A slice of black pudding topped with cheese and then wrapped in herby grated potato and fried... Nigel said a poached egg and hollandaise source to top it, but R and I felt that might be an artery-blocking step too far, so we went with the poached egg, skipped the hollandaise and had some savoy cabbage on the side. It was very hard to get the potato to stretch around the pile of black pudding and cheese, but it was rather easier to handle than I thought at first. 

It also took much longer to cook than Nigel said, but this could have been because the black pudding came in such thick slices. Also, Tesco did not have any Lancashire cheese - 99 types of cheddar, but no Lancashire! - so I had to use Cheshire, which, though similar in flavour, is rather different in texture, and possibly in melting quality. Anyway, another winner here, and this would be great for a brunch. You could very easily make several in advance and keep them warm too.  I wonder if little tiny ones would work? Or am I getting a bit carried away?

Fully formed and ready to cook

 

Carefully into the pan, two at a time.

 

 

 

Doesn't look too dangerous...

What can I say? Don't you just want some?