← Nouns Cooking · British & Irish

Ingredients

• 700 g floury potatoes (or 600 g leftover mash), peeled and cut into chunks
• 25 g Butter
• 4 Spring onion, finely sliced
• 175 g Black pudding, skin removed, diced
• 2 tbsp plain flour, for dusting
• 3 tbsp Vegetable oil
• 4 Eggs
• Salt
• Black pepper

Method

1. Boil the potatoes in salted water for 15 min until tender. Drain, steam dry for a few minutes, then mash with the butter and season well. Leave to cool for 10 min.
2. Fold the spring onions and black pudding into the mash, then shape into 8 patties about 2 cm thick. Dust them lightly with flour.
3. Heat 2 tbsp oil in a large frying pan over medium heat and fry the cakes for 4–5 min per side until deep golden and crisp. Keep warm in a low oven.
4. Add the remaining oil to the pan and fry the eggs for 3 min, spooning hot oil over the whites until set but the yolks are still runny.
5. Serve two potato cakes per person topped with a fried egg, with ketchup or brown sauce.

Tips

• Black pudding usually contains oats or barley, so this is not gluten-free; there are gluten-free brands.
• Grated cheddar stirred into the mash makes them even richer.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food