A brunch fit for a saint. Happy St. Patrick’s Day from Love Irish Food.
Ballymaloe Country Relish
400g cold mashed potato
1⁄2 bunch spring onions, finely sliced
1⁄2 x 230g Rosscarbery Recipes Black Pudding
or 2 large slices, diced
1 tbsp plain flour
60g Avonmore butter
2 Clonarn Clover Eggs
4 strips Country Style Foods Back Rashers
Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 cakes and dust in the flour. Heat the butter in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm. Serve 2 black pudding cakes per person, topped with a fried or poached egg and a dollop of tomato relish. Grill 4 strips Country Style Foods rashers. Serve alongside the black pudding cakes.