These little potato cakes work really well with black pudding, and with an egg on top you’ve got a lovely little cooked breakfast.  The juice from the roasted tomatoes brings a sharpness to cut through.

Method (serves 4)

• Sweat the onion for 5 minutes in a frying pan with half the oil before adding it to the cold mashed potato and mixing together thoroughly.
• Season with salt and pepper and then gently stir in the black pudding, being careful not to break it up too finely. 
• Shape into 4 large or 8 small cakes and dust with flour before heating the remaining oil in the pan and browning the cakes on either side.  
• Transfer them to a lined baking tray together with the bunches of cherry tomatoes.  
• Bake at 180ºC for 7-10 minutes until the tomatoes are just bursting and the potato cakes are hot through. 
• Meanwhile, fry the eggs in the frying pan and serve each person with one or two black pudding cakes topped with a fried egg and bunch of cherry tomatoes.