Black Pudding Hash is completely awesome. If you’ve never tried black pudding, don’t be afraid. It’s deeply savoury and adds so much flavor to this crispy potato action. And don’t forget to put an egg on it.
When I occasionally need to put the heat on in my house in the middle of July, I sometimes question why we moved to Scotland. How have people survived for so long in a place that’s cold and dreary for so much of the year? And yet, Scottish people are some of the liveliest, most caring, genuine people I’ve ever met.
Maybe that harshness has forced them to rely on each other a little bit more. Maybe they’ve learned to make the most of every moment of sunshine and every resource the earth provided. I can tell you that the moment you step outside the city, it’s obvious that this is one of the most beautiful places on Earth.
Though American comfort food will always be at the core of my foodie soul, I’m learning to love the way they do things here in the UK. I’m even open to eating a big of haggis. I don’t love it. I don’t crave it. But as part of another dish, it’s not bad.
Possibly equally baffling to Americans is black pudding. What the hell is it? It’s a blood sausage made with pork blood, pork fat, beef suet, and oats or some other grain (according to wikipedia). It’s got an intensely savoury flavor and a somewhat crumbly texture from the oats. Black pudding is very much in the spirit of reducing food waste, and it can be really tasty.
How to make Black Pudding Hash
When I spotted the recipe in Nigella Lawson’s At My Table, I obviously had to give it a try. I totally meant to add cheese this time, but just forgot. I think a bit of a creamy element would add something really lovely. You should totally do that when you make this.
This is also an ideal way to use up any potatoes that might be languishing in your kitchen. Cube them up, fry them in a hot pan some olive oil without touching them to get a good crunchy brown on one side, then let them soften up by adding a little water to create some steam. Just like with any hash, we just keep layering in flavor. In this case, it’s jalapenos or other chillies, green onions, and of course the black pudding. Oh, and don’t forget that gorgeous runny egg. Full instructions are in the recipe card below.
We really shouldn’t be traveling right now, but see if you can go on a little vacation in your kitchen by sourcing some good quality black pudding and hashing it out. I think you’ll love it.
Looking for more awesome ways to eat potatoes? Try Italian Roasted Potatoes.Print
Black Pudding Hash
Black Pudding Hash features crispy potatoes, savour black pudding, and spicy chillies. And don’t forget to put an egg on it.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Fried
- Cuisine: British
- 2 tablespoons olive oil
- about 350 grams potatoes, peel and cut into small cubes
- 1/4 cup water
- 1/2 teaspoon sea salt flakes or 1/4 teaspoon fine sea salt
- 1 green onion, thinly sliced
- 1 red jalapeno or other chilli
- 225 grams black pudding, cut into cubes
- 2 eggs
- Add your olive oil to a skillet over high heat. Add the potato cubes, get them spread out into a single layer, then leave them alone for about five minutes. Keep an eye (an also an ear) on things in case you need to adjust the heat. We want them to be brown and crispy, not black and bitter.
- When the five minutes are up, you can give them a stir. You should have a good crispy crust on at least one side of every piece of potato now. Stir them for about a minute before adding the water and salt. Turn the heat down to medium, and let the potatoes cook for about 10 minutes. Your water will be evaporated and the potatoes should be cooked through and tender in the middle. If your water evaporates too quickly, just add another tablespoon or so.
- Now you can add most of your green onion, keeping some of the green bits back to sprinkle on at the end. You can also add your chopped jalapeno. You may want to reserve a bit of that for garnish as well. Up to you. Give everything a good stir to combine, and let the veggies cook for half a minute.
- Next, push everything in the pan out to the edges to make a space in the center of the pan. Add the black pudding to this space, spread it into a single layer, and leave it alone for two or three minutes to start to crisp up a bit. Then finally stir everything together until the black pudding is heated through.
- Taste for seasonings. It will probably be fine, but all black pudding will be a little different, as are humans. Just make sure it tastes good to you. Divide the hash between two waiting plates.
- You can wipe out that pan or use a separate egg pan to fry your eggs. Fry your eggs to your liking. I prefer over easy. I add a bit of butter to the pan (you could use olive oil), crack the egg in, and let it cook until the white is almost set. Then say a prayer and give it a flip, hoping you don’t break the egg. Take the pan off the heat, take a few deep breaths, by which time the residual heat will have set the whites, then gently transfer your perfectly gooey-yolked egg to your waiting plate of hash.
- Sprinkle over the remaining green onions and jalapeno, and dig in.
Keywords: Black Pudding, Potatoes, Hash