Black Pudding Hash
By Sam Wass, Medium Well
Black pudding is enjoying something of a welcome renaissance of late. Having been disgracefully demonised for a number of years, we are finally recognising this iron packed bundle of joy, for the traditional classic taste sensation that it is, and in our opinion, always has been.
This dish is an adaptation of a recipe in Dan Doherty’s wonderful book Toast, Hash, Roast, Mash which any fan of breakfast and brunch will adore. It would make a lovely stocking filler for Christmas, and realistically you’ll get the benefit from such a good tasty recipe book so it’s worth considering. We all tend to have lots of tasty leftover roasties at Christmas, and this would be a lovely lazy breakfast in bed for your other half one day over the holidays.
The rich taste of the black pudding works really well in a hash dish, especially alongside some good quality leftover roasties. If you haven’t got any leftover you can just quickly chop some potatoes (either old or new) and whack them in the oven for 45 minutes, before using them in this dish. That said, the really beauty of this dish for us, is that if you are using leftovers it means you’re probably a bit worse for wear, but you’re in luck as this is perfect as a weekend hangover dish, that you can be eating it in under 25 minutes.
- Serves 2
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Total Time: 25 mins
- 8-10 leftover roasties
- (or 1-2 potatoes cooked)
- 1 black pudding stick
- Half an onion, diced
- 1tsp butter
- 1 tbsp brown sauce
- Cut chives
- Salt and pepper
- Eggs, and/or toast, to serve
Slice the black pudding into 2cm slices and then half again, then cut the potatoes roughly into 2cm cubes so they are a similar size to the black pudding.
Melt the spoonful of butter in a frying pan, and fry the potatoes over a medium to low heat for about 5 minutes until they are nice and brown.
Add the onion to the pan and continue to fry gently for another 5 minutes, before adding the black pudding, and seasoning with salt and pepper. Turn the heat down to low and cook through for 5 minutes stirring and flipping everything as you go.
Towards the end of cooking, stir in the brown sauce, and give everything a good stir for another 2 minutes, then cut in some chives.
Split the hash in two and serve it with some thick cut, buttery toast, or best of all, with a fried egg on top. It won’t make your hangover disappear altogether, but you’ll feel a lot bloody better because of it.