Breakfast Blunzengröstl

With Black Pudding a staple of the breakfast table I decided to mix it up a little bit, adapting the Austrian style Blunzengröstl into Black Pudding Potato Cakes.

Serves: 4
Prep Time: 20 mins
Cook Time: 30 mins


800g Floury Potatoes (Mehlig)
50g Butter
1 Onion, finely sliced
2 Garlic Cloves, crushed
200g Britwurst Black Pudding, cut into 1cm cubes
100g Cheddar Cheese, grated
2 Tbsp Olive Oil
4 Fried Eggs, to serve
1 Packet Britwurst Bacon, to serve (optional)
2 x Avocado (optional)


1. Heat oven to 180C/160C fan/ gas 4. Coarsely grate the potatoes into a tea towel and wring dry, then transfer to a bowl.

2. Melt the butter in a large ovenproof frying pan, and add the onion, garlic and black pudding. Cook until the onion is soft but not coloured, about 6-8 mins, then take off the heat and combine with the potatoes and cheese. Season, then bring together with your hands to shape into four generous potato cakes. Put in the fridge to chill for 30 mins.

3. Wipe out the pan, then heat the oil. Fry the cakes until they are lightly brown, taking care when you flip them, for 2-3 mins either side. Transfer to the oven and cook for about 15-20 mins until they are cooked through and crisp.

4. Whilst the cakes are in the oven prepare a fried egg per person and if using, the bacon. Serve piled high, with 1/2 an avocado per plate (if using).

This recipe was adapted from BBC Recipes.