Black Pudding, Deets And Potato Breakfast - cooking recipe

Ingredients

1 1/2 lb medium potatoes, peeled and halved crosswise
1/2 - 3/4 cups red wine
2 tbsp brown sugar
2 1/4 lb beet, peeled and finely diced
3 tbsp olive oil
6 tbsp red wine vinegar
2 None red onions, peeled and finely sliced, a little reserved for garnish
5.25 oz black pudding, sliced
2 oz spring onions, trimmed and sliced
1/2 bunch watercress
1 tsp fresh coriander seeds

Preparation

Cook potatoes in boiling salted water for 15 mins. Drain. Rinse under cold water then slice.
Meanwhile, heat 1/2 cup wine and sugar in a saucepan. Add beets and cook, covered, over medium heat for 20 mins, or until beets are tender. Add more wine, if necessary. Add 2 tbsp oil and vinegar. Season.
Heat remaining oil in a large nonstick frying pan, add potatoes and saute for 5 mins. Season then add red onion and black pudding. Cook for another 5 mins, or until potatoes are golden. Distribute between serving plates and garnish with remaining red onion, spring onion, watercress and coriander seeds.