Eggs on bubble cakes with black pudding

Eggs on bubble cakes with black pudding

By
From
Breakfast: Morning, Noon & Night
Serves
3-4
Photographer
Danielle Wood

Next time you are thinking about throwing some leftover mash away or giving it to the dog, don’t. These little crispy potato cakes should spring to mind. Full of flavour from the black pudding, they’re delicious eaten with egg oozing out over the top.

Ingredients

Quantity Ingredient
400g mashed potato
2 tablespoons plain flour, plus extra for dusting
1 teaspoon baking powder
120g cooked greens, chopped, such as cabbage or brussels sprouts
2 tablespoons chives, chopped
50g black pudding
5-6 eggs
salt
freshly ground black pepper
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon white wine vinegar

Method

  1. Preheat the oven to 140°C. Put the mashed potato into a large bowl, sieve in the flour and baking powder and mix together. Add the greens and chives, crumble in the black pudding and season. Stir to combine. Add 2 of the eggs and mix all the ingredients together until smooth and firm.
  2. Shape the cakes using your hands and dust each one with flour. Heat a large frying pan over a medium heat, add the oil and butter and fry the patties in batches for around 3 minutes on each side or until they are golden brown. Keep warm in the oven. Repeat until you have cooked all the cakes.
  3. To poach the eggs, fill a frying pan with water up to 2 cm and bring the water to a simmer. Add a tablespoon of white wine vinegar and crack your eggs into the pan. Bring the water up to the boil and cook your eggs for 1 minute then turn the heat down and simmer for a further 3 minutes. Splash the top of the eggs with the water if they need a bit more cooking using a spatula place them on top of your cakes and serve.
Tags:
breakfast
brunch
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