- 280g Clonakilty Blackpudding
- 280g Clonakilty Whitepudding
- 200g Clonakilty Slisíní Rashers
- 3 large potatoes
- 4 free range eggs
- handful of parsley
- 1 onion (optional)
Peel potatoes and slice, place in boiling salted water for five to eight mins till parboiled.
Put a pan on medium heat, add butter and oil then add puddings. Adjust heat as needed and keep turning puddings till cooked through.
Place rashers under a medium grill and flip after ten mins, keep cooking till desired level of crispiness has been reached.
Chop onions and remove cooked pudding and rashers and chop into smaller pieces.
Heat a frying pan on medium heat, add butter or oil. Add onions and when starting to soften add potatoes and brown each side before adding chopped pudding and rashers.
Whisk eggs and season with salt and pepper. Add egg mix to pan and keep stirring until egg is cooked.
Cut into four servings, remove from pan with fish slice and place on plate. Top with parsley and serve.