Emma Christmas Dinner Leftovers? Try this Boxing Day Brunch
I love a Brussels sprout, so this suggestion for using leftovers from Christmas dinner for a Boxing Day brunch isn’t a hardship to eat at all. You could always add any other leftover vegetables from the big day if you hate them.
We used Speyside Specialities black pudding as we were given a sample to try. Speyside Specialities supplies its traditional Scottish puddings and skirlie to supermarkets, including Morrisons, Asda, Sainsbury’s and Tesco. We like a black pudding and always tend to buy Charles McLeod Stornaway black pudding, this was so like it – bloody and meaty, not full of filler.
Ingredients
2 potatoes, peeled and diced. Or your leftovers.
olive oil
1 onion, sliced into thin rings
100 g Brussels sprouts, cleaned and halved
100 g Black Pudding, cut into chunks
2 fried eggs
2 tablespoons of warmed cranberry sauce to garnish
Chives, for garnish
Instructions
If using fresh potatoes, parboil the potatoes, drain and set aside.
Heat olive oil in a frying pan.
Add the sliced onion and cook until soft.
Then add the potatoes and the Brussels sprouts.
Cook until there is a good colour to the potatoes and sprouts.
Turn down the heat and add the black pudding.
Stir the mixture and ensure the mixture is evenly spread over the pan.
Cook the mixture for 5 minutes.
Give the mixture a turn through and let it sit cooking again until it is cooked to your desired crispiness.
Plate up the mixture and top with a fried egg.
Sprinkle on some chopped chives and surround with a drizzling of cranberry sauce.
Boxing Day Brunch
Ingredients
- 2 potatoes peeled and diced. Or your leftovers.
- olive oil
- 1 onion sliced into thin rings
- 100 g Brussels sprouts cleaned and halved
- 100 g Black Pudding cut into chunks
- 2 fried eggs
- 2 tablespoons of warmed cranberry sauce to garnish
- Chives for garnish
Instructions
- If using fresh potatoes, parboil the potatoes, drain and set aside.
- Heat olive oil in a frying pan.
- Add the sliced onion and cook until soft.
- Then add the potatoes and the Brussels sprouts.
- Cook until there is a good colour to the potatoes and sprouts.
- Turn down the heat and add the black pudding.
- Stir the mixture and ensure the mixture is evenly spread over the pan.
- Cook the mixture for 5 minutes.
- Give the mixture a turn through and let it sit cooking again until it is cooked to your desired crispiness.
- Plate up the mixture and top with a fried egg.
- Sprinkle on some chopped chives and surround with a drizzling of cranberry sauce.
