Step 1

Using a cheese grater, grate the potatoes and pat dry with kitchen paper to remove most of the moisture.

Step 2

Grate the Bury Black Pudding and mix together with the potato and mustard in a bowl.

Step 3

Heat a little oil in a frying pan and place a large round biscuit cutter into the pan. Pack the cutter with half of the potato mixture (remove the ring once a neat shape is achieved) and fry until crisp. Flip to cook the other side of the hash brown.

Step 4

Bring a pan of water to the boil and add a pinch of salt and the vinegar. Poach the eggs until cooked but still runny in the middle.

Step 5

To serve place the crispy hash brown on a plate and top with the poached egg and add a twist of ground black pepper.