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Black pudding potato cake with fried egg and roasted tomatoes

These little potato cakes work really well with black pudding, and with an egg on top you’ve got a lovely little cooked breakfast.  The juice from the roasted tomatoes brings a sharpness to cut through.

Method (serves 4)

  • Sweat the onion for 5 minutes in a frying pan with half the oil before adding it to the cold mashed potato and mixing together thoroughly.
  • Season with salt and pepper and then gently stir in the black pudding, being careful not to break it up too finely. 
  • Shape into 4 large or 8 small cakes and dust with flour before heating the remaining oil in the pan and browning the cakes on either side.  
  • Transfer them to a lined baking tray together with the bunches of cherry tomatoes.  
  • Bake at 180ºC for 7-10 minutes until the tomatoes are just bursting and the potato cakes are hot through. 
  • Meanwhile, fry the eggs in the frying pan and serve each person with one or two black pudding cakes topped with a fried egg and bunch of cherry tomatoes.


Print this recipe


  • 300g Cold mashed potato
  • 3 Large slices of black pudding, diced
  • 1 Medium onion, diced
  • 1tbsp Sunflower oil
  • Flour for dusting
  • 4 Eggs
  • 4 Small bunches of cherry tomatoes
  • Salt and pepper to taste


  • Energy: 222.8 Kcal
  • Protein: 14.1g
  • Carbohydrates: 23.4g
  • of which sugars: 3.8g
  • Fat: 14.4g
  • Fibre: 3.8g
  • Salt: 0.1g

Approx. nutritional figures per serving size of 180g

This recipe contains

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