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Black Pudding Potato Hash

Prep time:
5 mins

Cooking time:
50 - 60 mins

Serves:
2 people

The perfect recipe for enjoying the delicious combination of Black Pudding, Bacon, and Eggs at any time of the day. This glorious Potato Hash recipe is as well placed for lunch or an evening meal as it is a delicious breakfast with a difference.

Follow the instructions for a one-pot wonder and enjoy the versatility of cooking with black pudding.

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ingredients

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 chillies

Salt and pepper to taste

1 tbsp olive oil

4 eggs

1 tbsp of fresh chopped parsley

Method

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, chillies, 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.

Simon Howie

Black Pudding Potato Hash

The perfect recipe for enjoying the delicious combination of Black Pudding, Bacon, and Eggs at any time of the day. This glorious Potato Hash recipe is as well placed for lunch or an evening meal as it is a delicious breakfast with a difference.

Follow the instructions for a one-pot wonder and enjoy the versatility of cooking with black pudding.

Prep time: 5 mins

Cooking time: 50 - 60 mins

Serves: 2

Black Pudding Potato Hash

ingredients

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 chillies
Salt and pepper to taste
1 tbsp olive oil
4 eggs
1 tbsp of fresh chopped parsley

Method

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, chillies, 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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