Bury Black Pudding and Potato Cake Stack with Fried Egg
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Ingredients
- 200 g black pudding
- 400 g potatoes
- 4 eggs
- 30 g butter
- 2 spring onions
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 15.5 g
- Carbohydrate
- 23.7 g
- of which sugars
- 1.7 g
- Fat
- 22.8 g
- of which saturates
- 9.7 g
- Fibre
- 2.9 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Mix the mashed potato with the chopped spring onions and season well, then shape into four cakes.
- 3
Fry the potato cakes in half the butter for 4-5 minutes on each side until golden and crisp.
- 4
Slice the black pudding and fry in the remaining butter for 2-3 minutes on each side until crisp.
- 5
Meanwhile, fry the eggs in a separate pan to your liking.
- 6
Stack each potato cake with black pudding and a fried egg to serve.
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