Potato and black pudding salad with beetroot cubes
Prep:
10 mins
Cook:
25 mins
400g of black pudding
3 large Rooster potatoes
2 vacuum packed beetroots
2 tbsp of olive oil
Salt & pepper
Heat 1 tablespoon of oil in a large frying pan over a medium heat.
Wash, peel and cube the potatoes. Add to the frying pan when the oil is hot. Fry for 15mins, adding the second tablespoon of oil after about 10 minutes. Add salt and pepper to season.
Cube the black pudding and add to the frying pan. Fry for another 10 minutes until the potato cubes are crispy and the black pudding is cooked through.
Meanwhile, cube the beetroot and place in a mixing bowl. When the potato and black pudding mixture is cooked, add to the bowl and mix thoroughly.
Serve on warmed plates.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Pork, Vegetables
Recipe Type
Starters, Dinner, Lunch Box, Quick Meals, One Pot, Salads
Level of Difficulty
Easy
