METHODBoil the potatoes for approximately 15 minutes until soft. Drain and add the butter and milk and mash until creamy. Season to taste. Add the spring onions and gently fold in the black pudding.
Shape into 4 patties and dust on both sides with the flour.
Heat the oil in a non-stick frying pan and cook the potato cakes over a medium heat for approximately 5 minutes on each side until golden. Take care not to turn the potato cakes to often as they make break up.
Serve with crispy fried onion and scrambled egg.
Savoury and moreish potato cakes in 3 easy steps – perfect for breakfast, brunch or supper.
Serves: 4
Preparation: 15 mins
Cooking: 15 mins
400g Albert Bartlett Original Rooster Potatoes (peeled and cut into quarters)
25g (1oz) butter
Splash of milk
3 spring onions (washed and finely chopped)
2 large slices Black pudding (diced)