Weekend breakfast recipe from The Oaks!

The Oaks Hotel has a new Head Chef, James White and he’s come up with a stunning recipe for a weekend breakfast using local ingredients.


Bury black pudding hash brown



1 washed white potato

1 egg yolk

60g plain flour

100g bury black pudding (diced small)

1 rasher of bacon

1 whole egg yolk

Dash of white wine vinegar

Butter for frying



*Pre heat oven to 180oC


*Set a pan to simmer for poaching your egg, put a dash of white wine vinegar (this keeps the white of the egg together)


  1. Peel and grate the potato.
  2. Rinse the potato under cold water to remove excess starch.
  3. Using a clean cloth, wring out all the water from the potato gratings until you can’t squeeze any more out.
  4. Combine the potato, black pudding, egg yolk and flour in a bowl and mix through thoroughly until it binds together. Add a dash of salt and pepper.
  5. Shape the potato mix by hand into a round(ish) shape.
  6. Set a frying pan on a medium heat and melt the butter. Fry both sides of the hash brown until golden brown.
  7. Put the hash brown into the oven (on greaseproof paper) with your bacon on the same tray but separate and set a timer for 15 minutes.
  8. When the timer is done, put your egg into the poaching pan and set a timer for three more minutes. When the timer is done remove the egg from the pan and the bacon and hash brown from the oven.
  9. Plate your creation however you like and tuck in.


** Tip 1: when frying with butter add a splash of cooking oil to keep the butter from burning and turning brown.


** Tip 2: season the top of your egg with a tiny amount of cracked black pepper for extra flavour.