Taking the potato cake to the next level using Clonakilty White Pudding. or more information on Clonakilty Black Pudding visit their website https://www.clonakiltyblackpudding.ie/ #ClonakiltyCreations #CookWithClonakilty
330g potatoes , peeled
1 Clonakilty White Pudding
2 spring onions , finely sliced
freshly ground black pepper
1 heaped tablespoon plain flour
a good glug of milk
1 small knob butter
2 free-range eggs
1 tbsp of white wine vinegar
2 heaped teaspoons soured cream (whipped with a spoon to loosen)
juice of 1 lemon
First start by making the potato cake mixture. Boil and mash the peeled potatoes until soft and smooth. Add in the milk and butter and mash it through to make a nice smooth consistency. Now add some of the sliced spring onions. Dice the Clonakilty White pudding and fold it through the potato mixture. Season to taste and shape into some nice potato cakes, using some flour to help bind them.
Chill in the fridge covered until you are ready to assemble your brunch. Fry the potato cakes in some oil and butter until golden and crispy and place into the oven to keep warm while you poach your eggs.
For the soured cream whip it with some of the lemon juice and a pinch of salt. In some simmering water, with a drop of vinegar, poach your eggs until to your liking, remove, season with sea salt and then get ready to serve.
To serve place down two of the delicious white pudding potato cakes, next the egg on top, spoon over some of that sour cream, a pinch of cracked black pepper and finish with the beautiful organic rocket. Enjoy.