Peel the potato, dice and cook in a pan of salted boiling water until tender. Dice the white pudding and fry in a pan for 3 to 4 minutes until it begins to go crispy and crumble.
Drain the potatoes, add to the white pudding and continue to fry for 2 to 3 minutes.
Check seasoning and serve on a plate with a garnish of parsley and mustard or chutney.
Serve with Crispy Bacon
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