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Black Pudding Hash
Traditional British Recipes

Black Pudding Hash

ClassicMain4

Black Pudding Hash is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.

Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.

Method

15m35m
  1. Peel and dice the potatoes into small cubes.
  2. In a large frying pan, heat the olive oil over medium heat. Add the diced potatoes and cook until golden and tender, about 10-12 minutes.
  3. Dice the black pudding, onion, and bell peppers into small pieces.
  4. Add the onion and bell peppers to the pan with the potatoes and cook for another 5 minutes, until the vegetables are soft.
  5. Add the diced black pudding to the pan and cook for 4-5 minutes, until it starts to crisp up.
  6. Season with salt and pepper to taste, and stir to combine all the ingredients.
  7. Meanwhile, bring a pot of water to a simmer and poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.
  8. Divide the hash among four plates and top each with a poached egg.
  9. Garnish with chopped parsley if desired and serve immediately.

Ingredients

  • 4 Egg Large
  • Parsley optional Chopped for garnish
  • Garlic Cloves
  • 30ml Olive Oil
  • 1 Onion large
  • Sea Salt

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