This mix of crispy potato rösti and crispy black pudding, lubricated with runny fried egg yolks is both nutritious and delicious.
Black Pudding Rösti: A Perfect Fusion of Tradition and Flavour
If you’re a fan of bold flavours and hearty meals, then the Black Pudding Rösti is a dish that should be on your culinary radar. This recipe takes the classic Swiss rösti—a crispy, golden-fried potato cake—and pairs it with the rich, savoury depth of black pudding, creating a dish that’s not only satisfying but also packed with unique, traditional flavours.
What is Black Pudding Rösti?
Black Pudding Rösti is a fusion of two iconic dishes: black pudding, a traditional British and Irish blood sausage, and rösti, a Swiss potato cake. By combining these two, you get a robust and hearty meal that offers the crispy texture of rösti with the earthy richness of black pudding. This dish is perfect for breakfast or brunch, but its satisfying flavours make it versatile enough for dinner too.
A Brief History of Black Pudding and Rösti
Black pudding is a staple of British and Irish cuisine, with a history dating back to medieval times. Made from pork blood, fat, and oats, it was traditionally eaten by working-class families for its high protein content and nutritional value. While it may sound unusual to some, black pudding is beloved for its deep, savoury flavour.
On the other hand, rösti hails from Switzerland and has long been considered a peasant dish. Originally eaten by farmers as a breakfast item, it’s made from grated potatoes that are fried until crispy and golden. Rösti is now a beloved comfort food across the world, often compared to hash browns but with a thicker, crispier texture.
By marrying these two traditions, the Black Pudding Rösti recipe offers the best of both worlds—crispy, golden potatoes, and the rich, savoury taste of black pudding.
Black Pudding Rösti is more than just a meal—it’s a celebration of culinary traditions from two different cultures, brought together in one hearty, satisfying dish.
PrintBlack Pudding Rösti
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Breakfast
- Cuisine: Swiss
Ingredients
- 750g waxy potatoes (such as Charlotte or Yukon Gold)
- 50g butter
- 50g goose fat
- Salt
- Pepper
To serve
- 2 eggs
- 100g top quality black pudding
- A few chopped chives
Instructions
- Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
- Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
- Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
- Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.
