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.