This is a lovely breakfast for the family. Top tip: cook the potatoes the night before and chill until you're ready to fry.
Prep: 5 mins
Cook: 20 mins
Yields: 3-4 servings
400g small new potatoes, halved
2 tbsp vegetable oil
1 medium onion, chopped
200g Clonakilty Blackpudding
3-4 medium eggs
2-3 tbsp chopped fresh flat parsley
1Cook the potatoes in boiling salted water for 8-10mins or until they are just tender, then drain.
2Heat the oil in a non-stick frying pan, add the drained potatoes and fry them for about 4 mins until they start to brown.
3Add the onion and continue to cook until soft. Season well with salt and pepper.
4Remove and discard the plastic skin from the Clonakilty Blackpudding then roughly chop it. Add to the frying pan, and stir to mix cook for 4-5mins until piping hot and beginning to crisp.
5Make 3-4 hollows in the mixture, then carefully crack an egg into each. Cover the pan with a baking sheet and cook over a medium heat for 3-4 mins or until the eggs are set and cooked to your liking. Sprinkle with parsley and serve straight away.