Recipe - Black Pudding And Lancashire Cheese Hash Browns

450 g Maris Piper potatoes; (1lb)
1 Egg white
4 sl Good black pudding
110 g Lancashire cheese; (4oz)
1 teaspoon Chopped chives
1 teaspoon Chopped parsley
Salt and pepper

Leave the potaotes in their skins and cook in boiling water until just
soft. Drain and peel. Grate the potato into a bowl and mix with the
herbs.

Add a pinch of salt to the egg white, beat with a whisk and mix with
the grated potato. Season with salt and pepper.

Pat out a quarter of the mix in a circle larger than the black
pudding. Place pudding and 30g (1oz) of cheese in the middle, fold
over the potatoes and pat into a circle.

Deep fry at 160øC/310ø until golden brown.

Serve with poached egg and hollandaise sauce.

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