Black Pudding Potato Hash Recipes

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BLACK PUDDING POTATO HASH



Black Pudding Potato Hash image

This is a lovely breakfast for the family to celebrate #BlackpuddingDay. Top tip: cook the potatoes the night before and chill until you're ready to fry.

Provided by ClonakiltyBlackpudding

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cook the potatoes in boiling salted water for 8-10 mins or until they are just tender, then drain.
  • Heat the oil in a non-stick frying pan, add the drained potatoes and fry them for about 4 mins until they start to brown.
  • Add the onion and continue to cook until soft. Season well with salt and pepper.
  • Remove and discard the plastic skin from the Clonakilty Blackpudding then roughly chop it. Add to the frying pan, and stir to mix cook for 4-5 mins until piping hot and beginning to crisp.
  • Make 3-4 hollows in the mixture, then carefully crack an egg into each. Cover the pan with a baking sheet and cook over a medium heat for 3-4 mins or until the eggs are set and cooked to your liking. Sprinkle with parsley and serve straight away.

BLACK PUDDING MASH



Black pudding mash image

Make mash extra special with diced black pudding pieces. This side dish goes perfectly with roasted pork

Provided by Tom Kerridge

Categories     Side dish

Time 55m

Number Of Ingredients 6

4 large potatoes (about 300g), cut into large chunks
2 tbsp rapeseed oil
300g black pudding , peeled and diced
100ml milk
100ml double cream
200g unsalted butter

Steps:

  • Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
  • Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
  • Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.

Nutrition Facts : Calories 545 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

POTATO AND BLACK BEAN HASH



Potato and Black Bean Hash image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese

Steps:

  • Chop whole onion in food processor; squeeze out and discard excess liquid.
  • Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
  • Saute onion until it begins to soften.
  • Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
  • Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
  • Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
  • Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
  • Wash, dry and chop chives.
  • Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 5 grams, Carbohydrate 99 grams, Fat 9 grams, Fiber 27 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 886 milligrams, Sugar 18 grams

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