METHODHeat the oil in a large wok or frying pan over a medium-high heat and add the chopped Albert Bartlett potatoes. Fry for 5 minutes until golden and crispy.
Add the onion and fry for a couple of minutes until soft.
Add the pancetta, black pudding and mushrooms and fry until the pancetta is golden, the black pudding is crispy and the mushrooms are soft.
Stir well and add a knob of butter, the tomato ketchup, spices, seasoning and parsley.
Serve with your choice of eggs on the side and enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 20 mins
2 tbsp oil
3-4 Albert Bartlett Rooster Potatoes, peeled and cut into cubes
1 onion, finely chopped
100g pancetta or lardons
100g black pudding, cut into cubes
150g baby chestnut mushrooms, quartered
Knob of butter
1 tbsp tomato ketchup
1 tsp garlic granules
1 tsp smoked paprika
Handful of chopped parsley
Salt and pepper