Black Pudding, Deets And Potato Breakfast

• 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

1. Cook potatoes in boiling salted water for 15 mins. Drain. Rinse under cold water then slice.
2. 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.
3. 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.

potatoes, red wine, brown sugar, beet, olive oil, red wine vinegar, red onions, black pudding, spring onions, watercress, coriander seeds

Taken from recipes-plus.com/api/v2.0/recipes/22056 (may not work)