First make the rosti by coarsely grating the potato into a muslin cloth and squeeze as much of the liquid out as possible and put into a bowl with a good pinch of pepper.
Heat a frying pan with a tbsp. of oil and 1 cube of butter over a medium heat until the butter begins to fizz then put half the potato into the pan and pat down lightly and season with a good pinch of salt.
Cook the potato until golden then flip over and repeat. When golden brown on both sides, place to the side until needed.
Next fry the sausages in the same pan over a medium high heat until golden all over and place on to a baking tray and put in the oven until cooked (about ten minutes) and then fry the bacon on both sides along with the black pudding. Place these to the side with the rosti.
Next fry the mushroom in another cube of butter and a little oil until golden on both sides. Season well with black pepper and a little salt and place to the side.
At this point place the rosti, black pudding, bacon and mushroom on the pan with the sausages (the last two minutes).
Give the pan a wipe out then heat with the remaining butter and a little oil over a medium heat and fry your egg to your liking and season with black pepper. I like my yolk nice a runny. Just before the egg is cooked quickly fry the tomato on both sides with a good pinch of salt. When they are done place to one side and take the other ingredients out of the oven.
Time to build your ultimate brunch. Place the oven bottom muffin base on a plate and top with mushroom, rosti, cheese, sausages (sliced in half), bacon, black pudding, tomato and fried egg. Drizzle with your favourite sauce and serve with a big mug or English tea.