Fry the black pudding, give it about three to four minutes per side. To finish off the potato cakes use a heavy based, non-stick pan over a high heat. You do not need to use any oil.

This recipe, a favourite at Darina's Ballymaloe Cookery School, was inspired by the character Flurry Knox's mouthwatering description of potato cakes in the book 'Some Experiences of an Irish R.M ...

This is the upgrade your spuds need. A simply baked potato with salt and butter is delicious, but a twice-baked potato ...

Remove and drain on absorbent paper. Stir the bacon into the mashed potatoes with flour, salt and pepper. Form the mixture into four cakes. Heat the butter or dripping in a frying pan, add the ...