- 800g floury potatoes (we used Maris Piper)
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 200g black pudding, cut into 1cm cubes
- 100g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 fried eggs, to serve
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 180C/160C fan/ gas 4. Coarsely grate the potatoes into a tea towel and wring dry, then transfer to a bowl.
Melt the butter in a large ovenproof frying pan, and add the onion, garlic and black pudding. Cook until the onion is soft but not coloured, about 6-8 mins, then take off the heat and combine with the potatoes and cheese. Season, then bring together with your hands to shape into four generous potato cakes. Put in the fridge to chill for 30 mins.
Wipe out the pan, then heat the oil. Fry the cakes until they are lightly brown, taking care when you flip them, for 2-3 mins either side. Transfer to the oven and cook for about 15 mins until they are cooked through and crisp. Serve each one topped with a fried egg.