Sun, 17 March 2024
INGREDIENTS:
8 sausages
8 eggs
8 rashers
4 slices of black pudding
4 slices of white pudding
For the potato farls:
300g leftover mashed potato
100g plain flour, plus extra for dusting ½ tsp baking powder
METHOD:
1). Place the mashed potato in a bowl. Stir in the flour, baking powder and season to taste.
2). Bring together the mixture to form a soft dough, then place on a lightly floured surface and
roll out into a circle about 1cm thick and 15–20cm wide. Cut into 4 wedges. Then dust all over
with flour.
3). Heat a large non-stick frying pan over medium heat. Cook the farls for 3–5mins on each side
until golden brown and just cooked through.
4). Place sausages in a preheated pan with a little oil pan and fry on a medium heat until
browned and cooked through.
5). Grill the rashers with the black and white pudding turning after 5/6 mins
6). Serve the potato farls with the grilled rashers, sausages, black and white pudding and eggs
of your choice - I always choose poached.
