A hearty full English-inspired breakfast featuring crispy pork sausages, smoked back bacon, black pudding, fried eggs, roasted vine tomatoes and a golden homemade potato rosti. Perfect for a lazy weekend brunch or a satisfying breakfast-for-dinner.
Prep 15 min
Cook 30 min
Serves 2
Featured
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4
pork sausages
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4 rashers
smoked back bacon
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2 slices
black pudding
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4 large
eggs
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10
vine cherry tomatoes
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2 large
potatoes
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1/2 small
onion
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1 tbsp
plain flour
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1 medium
egg
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1 tbsp
butter
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2 tbsp
vegetable oil
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1
Grate the potatoes and squeeze out as much moisture as possible using a clean tea towel. Mix with the grated onion, flour, one beaten egg, salt and pepper.
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2
Heat half the oil in a frying pan and press the potato mixture into a large flat rosti. Cook for around 6-8 minutes on each side until crisp and golden. Keep warm.
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3
Meanwhile cook the sausages in a frying pan over a medium heat, turning regularly until browned and cooked through.
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4
Fry the bacon until lightly crisp around the edges before cooking the black pudding for around 3-4 minutes per side.
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5
Add the vine tomatoes to the pan during the final few minutes and cook until softened and lightly blistered.
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6
Heat the remaining butter and fry the eggs to your preferred doneness, seasoning with salt and freshly cracked black pepper.
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7
Serve the potato rosti topped with the fried eggs alongside the sausages, bacon, black pudding and roasted tomatoes.