BLACK PUDDING POTATO HASH

4 slices of Simon Howie Smoked Back Bacon
500g of baby potatoes, cut into 1-inch pieces
Half a white onion, chopped
2 slices of Simon Howie Classic Breakfast Black Pudding
1/2 tsp of garlic powder;
A pinch of chilli flakes
Salt and pepper to taste
1 tbsp olive oil
4 eggs
1 tbsp of fresh chopped parsley

1. Heat a medium cast-iron skillet (with a lid) over medium heat. Add the bacon and cook until almost crispy, about 10 minutes.
2. Transfer the bacon to a paper-towel-lined plate, cut into small pieces, and set aside.
3. Discard the bacon fat in the pan, add olive oil and warm it up. Add two slices of black pudding, fry for 6-8 minutes, turning several times. Once ready, cut into cubes. Transfer to a container and keep warm.
4. In the same pan, add the onion and cook until browned.
5. Add the potatoes and cook until golden brown, about 20 minutes. Stir occasionally.
6. Season the potatoes with salt, pepper, chilli flakes, and garlic powder.
7. Reduce the heat to medium-low, add the bacon and black pudding, and mix everything together well.
8. Create four wells in the mixture and break an egg into each one. Cover the pan with the lid and cook until the egg whites start to solidify, about 5-6 minutes. If the mixture is burning, add a splash of warm water.
9. Once the eggs are fully cooked, sprinkle with fresh parsley and serve.

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