Potato Cake Brunch Stack

This is the ideal breakfast for a frosty winter weekend morning – a pile of hearty potato cakes, rich black pudding, meaty mushrooms and soft poached egg. Cook this up before you venture outside to keep yourself warm and energized. If you’re not a fan of black pudding swap it for 4 slices of thick bacon.

  1. Heat a pan of water to boiling. Add potatoes and boil for 15 minutes, or until very soft. Drain and mash.
  2. Meanwhile, heat a small frying pan over a gentle heat. Add butter and onions. Fry for 10 minutes, until onions are soft but not coloured.
  3. Tip potato, onion, parsley and flour into a bowl. Beat 1 of the eggs and add to bowl. Season and mix together. Divide into four. Roll each section into balls and then flatten into cakes. Chill in the fridge until cool – about 1 hour.
  4. Heat the oil in a large frying pan over a medium heat. Fry potato cakes for 10 mins, mushrooms for 5 mins, and black pudding and tomatoes for 7 mins – do these in batches if your pan is not large enough, or heat another pan or two if you have them. Make sure you turn everything halfway through cooking.
  5. Meanwhile, bring a small saucepan of water to boil. Add a large pinch of salt and turn off the heat. Wait until the water has just stopped boiling.
  6. One at a time, crack the 2 remaining eggs into a cup and then neatly tip them into the just-stopped-boiling water. Poach eggs for 4 mins. Lift out with a slotted spoon and allow the water to drip off.
  7. Stack up the potato cakes, black pudding and mushrooms, placing the egg on top. Add the tomatoes onto the side and drizzle with brown sauce. Tuck in!

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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