Breakfast Potato Cake
A truly delicious way to serve breakfast. The potato cakes are the base with the black pudding being little bursts of flavour. Top it off with a slice of bacon and a poached egg.
Ingredients for Breakfast Potato Cakes
Cold mashed potato (three to four medium potatoes) well seasoned
Four tablespoons plain flour
One medium egg (for coating the potato cakes)
100g Black Pudding
Four slices of bacon
Four medium eggs
Three tablespoons olive oil
Salt and pepper to taste
PREPARATION TIME: 20 minutesIf you have no left over mashed potato then make some now and season well with salt and pepper.
Lightly whisk one of the eggs.
Remove the black pudding skin, chop the meat into small cubes.
Heat the olive oil in the frying pan to a medium heat.
Adjust this recipe to suit your own taste. If you don't like black pudding then use bacon pieces or chopped cooked sausages instead. Top with grilled tomatoes instead of eggs, whatever takes your fancy to make the perfect breakfast potato cake for you.
Add the black pudding pieces to the preheated pan with olive oil and cook for four minutes or so until they start to crisp slightly. Stir them frequently. Remove the black pudding from the pan but not the oil.
In a large bowl, use your fingers to mix the black pudding and mashed potato together. Season with salt and pepper.
Add black pudding to mashed potato
For each potato cake, take about a quarter of the mixture and firm it into a ball. On a flat surface pat the ball into a flat circular shape about 2cm / ¾in thick.
Brush the cakes all over with the whisked egg and then dip in the flour until all the surfaces are covered.
Potato cakes coated in flour
Fry the bacon in the frying pan for five minutes or so until it begins to crisp up slightly. Remove and put to one side.
Fry the potato cakes in the oil which remains in the pan for three to five minutes each side on a medium heat until the surfaces are golden brown.
Frying potato cakes
At the same time, poach the remaining four eggs.
To serve, simply place a slice of the bacon on each of the the potato cakes and top with a poached egg. Serve immediately.
Breakfast Cakes