Garlic potatoes and crispy black pudding paired with the runny yolk of a fried egg is the perfect side dish to complement breakfast, lunch or dinner.
Serving Size:
4
Time:
20 mins
Difficulty:
Easy
Ingredients
- 1 black pudding horseshoe or Black Pudding slices, diced into inch pieces
- 500g waxy potatoes, such as desiree or baby new potatoes, small diced
- 2 cloves garlic, crushed or a teaspoon of minced garlic from the jar
- 3 tbsp olive oil
- 4 free range eggs
- bunch flat parsley, chopped or a few shakes of parsley from the herb jar
Directions
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- Pour the oil into a frying pan and heat on medium high. Place the potatoes into the pan and fry until cooked through and browned. You may have to cook the potatoes in two batches to avoid overcrowding the pan (add more oil before cooking the second batch).
- Place all potatoes back into the pan and add the black pudding. Cook until the pudding starts to crisp up, then add the crushed garlic and cook further for a couple of minutes.
- Whilst the black pudding is cooking, fry 4 eggs, keeping the yolks runny.
- Add the flat parsley to the potato mixture and mix well.
- Top with the fried eggs.