Potato Rosti with Black Pudding, Poached Egg & Crispy Maple-Sriracha Bacon
From Ainsley’s Fantastic Flavours
This tasty brunch is meaty in both flavour and substance. Golden potato patties topped with a perfectly poached egg, crispy black pudding and sweet and spicy bacon tastes just as great as it sounds. A good quality black pudding has a meaty, earthy and mildly spiced flavour that works so well with egg and potato. For a vegan/veggie option, cook the rosti in plant-based butter, top with slices of vegan black pudding or plant-based bacon rashers, a slice of fried tomato and serve with slices of avocado.
Preheat the oven to 200C/180Cfan/Gas 6. Line a rimmed baking sheet with parchment paper.
In a small bowl mix together the sriracha, soy and maple syrup. Lay the strips of bacon on the lined tray making sure they don’t overlap. Bake in the oven for 15 minutes. Remove from the oven (tipping away any excess fat if needed) and brush the bacon all over with the sriracha mix. Return to the oven for a further 6-8 minutes, or until nice and crispy. Remove from the oven and brush again with the maple-sriracha.
Meanwhile, parboil the unpeeled potatoes in a large pan of water for 7 minutes. Remove from the pan and set aside until cool enough to handle. Peel and coarsely grate into a bowl, stir in the onion and thyme and season well with salt and pepper.
Heat the butter and 1 tbsp oil in a large frying pan over a medium heat. When foaming, divide the potato into 4 or 8, squeezing together with your hands, and add to the pan – pressing down gently using a spatula or back of a wooden spoon to form even rosti cakes. Fry for 3-4 minutes, or until the bottom is crisp and golden-brown. Carefully turn over and fry for a further 3-4 minutes, adding a little more butter when required. Lower the heat to medium-low and cook for a further 2-3 minutes or until golden-brown and cooked through.
Meanwhile, heat the remaining tablespoon of oil in another frying pan until hot, add the black pudding and cook for 6-8 minutes, turning occasionally, until crisp and cooked through.
To serve, place rosti on each serving plate, top with a slice or two of black pudding and a poached egg. Season with salt and pepper, sprinkle with chives and place 2 slices of crispy maple-sriracha bacon against the rosti tower. Drizzle with extra sriracha if you like things spicy!
- 8 rashers thick-cut streaky bacon
- 2 tbsp maple syrup
- 1 tbsp sriracha sauce, plus extra to serve
- 1 tsp soy sauce
- 2 large baking potatoes (approx. 800g in total)
- ½ red onion, peeled and finely sliced
- 1 tsp fresh thyme leaves, chopped
- 2 tbsp light olive oil or vegetable oil
- 2 tbsp butter, more if needed
- 4-8 slices of black pudding
- 4 eggs, poached to your liking
- 1 tsp snipped chives, to serve (optional)