Black Pudding Potato Hash Recipes

BLACK PUDDING POTATO HASH

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

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.

POTATO AND BLACK BEAN HASH

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.