Potato Patties with Black Pudding

• floury potatoes↗800g g

  (we used Maris Piper)

• butter↗50g g
• onion↗1

  thinly sliced

• garlic cloves↗2

  minced

• black pudding↗200g g

  cut into 1 cm cubes

• mature cheddar↗100g g

  grated

• rapeseed oil↗2 tbsp tbsp
• fried eggs4

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Roughly grate the potatoes onto a kitchen cloth and squeeze out the moisture, then transfer to a bowl.

2. 2

   Melt the butter in a large oven‑safe skillet, add the onion, garlic cloves and black pudding. Cook until the onion is soft but not browned, about 6‑8 minutes, then remove from heat and mix with the potatoes and cheese. Season, then shape by hand four large potato patties. Place in the refrigerator to chill for 30 minutes.

3. 3

   Wipe the skillet clean, then heat the rapeseed oil. Fry the patties until lightly golden, carefully turning, 2‑3 minutes per side. Transfer to the oven and bake for about 15 minutes until cooked through and crisp. Serve each topped with a fried egg.