Black Pudding Hash features crispy potatoes, savour black pudding, and spicy chillies. And don't forget to put an egg on it.
Total Time:45 minutes
Yield:2 servings 1x
2 tablespoons olive oil
about 350grams potatoes, peel and cut into small cubes
1/2 teaspoon sea salt flakes or 1/4 teaspoon fine sea salt
1 green onion, thinly sliced
1 red jalapeno or other chilli
225grams black pudding, cut into cubes
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.