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Black pudding potato cakes
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Rich and creamy, these potato patties make a luxurious breakfast. For added indulgence, top with grilled streaky bacon.
250g potato (about 1 medium), peeled and cut into chunks
30g salted butter
splash of milk
40g parmigiano reggiano, finely grated
2 black pudding slices, casing removed~
1 tsp wholegrain mustard
3 salad onions, finely sliced
25g pack flat leaf parsley
1 tbsp plain flour
2 tbsp olive oil
200g chestnut mushrooms, halved (quartered if large)
1 garlic clove, finely chopped
tomato chutney, to serve
1. Put the potato in a small pan and cover with cold water. Cover with a lid, bring to the boil, then simmer for 12-15 minutes, until tender to the point of a knife. Mash with 10g butter and the milk. Stir in the cheese, then set the mixture aside to cool slightly.
2. Roughly chop the black pudding and put in a bowl with the mash mixture, mustard and salad onions. Pick about ½ the parsley leaves and set aside, then finely chop the rest and add to the bowl. Season and mix well. With wet hands, shape the mixture into 4 x 2cm-thick patties. Put the flour on a plate and use it to coat both sides of the patties.
3. In a large frying pan, heat 1 tbsp oil, then cook the potato cakes over a medium heat for 4-5 minutes on each side, until cooked through and golden. Meanwhile, in another frying pan, heat ½ tbsp oil and the remaining 20g butter over a high heat, then add the mushrooms and garlic. Cook for 6-8 minutes, shaking the pan every now and then, until golden and tender. Roughly chop the reserved parsley leaves, then toss most through the mushrooms and tip onto a warm plate. In the same pan, add the remaining ½ tbsp oil, crack in the eggs and fry until cooked to your liking. Serve the potato cakes with the fried eggs and garlicky mushrooms. Scatter over the remaining parsley leaves and add a dollop of tomato chutney on the side.
Typical values per serving:
This recipe was first published in Sun Feb 28 11:29:21 GMT 2021.