BLACK PUDDING BREAKFAST HASH
This recipe was created by pure luck. One Sunday morning I fancied something different to cereal or toast. If I don't plan my recipes in advance my cupboards/ fridge are often very bare. On this occasion I have a few slices of black pudding, 2 potatoes, mint & of course eggs which I always have an adudance of. All these ingredients were tossed together into a hash, which now I can say is a great way to start the day served with a runny poached egg. What more could you want on a Sunday morning.
Ingredients: (Serves 2)
- 2 Slices Black Pudding (Cubed)
- 2 Medium Potatoes (Cubed) I Use Maris Pipers
- Vegetable Oil
- 2 Eggs
- Salt & Pepper (To Taste)
- Handful Mint (Roughly Chopped)
- Place the potatoes in a pan of boiling water for around 10 minutes. (This will par boil the potatoes and make it easier to sauté).
- Once the potatoes have softened slightly but still maintain there shape drain well. Heat a large frying pan over a medium high heat and add a good glug of oil. Once hot add the potatoes and sauté until golden brown and crispy, make sure to season with salt & pepper.
- Add the black pudding to the pan and continue to sauté for a further few minutes or until cooked through.
- Meanwhile make your poached eggs (See tip below)
- Stir through the chopped mint just before serving. Place the hash into bowls, topped with the poached egg and enjoy.
Swirling Technique - To poach the eggs, place a pan with 1.5 litres water over the heat. When the water boils, reduce the heat to a simmer, and make a whirlpool in the water with a spoon. Crack 1 egg into a ladle and slide it quickly into the still-swirling water. Cook until the white has completely set, but the yolk is still runny – about 3 minutes. Remove with a slotted spoon and drain on kitchen paper.
Cling Film Pocket - If your using the cling film pockets technique, crack the eggs into a small bowl/cup lined with cling film. Tie the top of the cling film, creating a little pocket. Add the cling film wrapped egg to the water and leave for around 3 minutes. Once cooked remove from the water and remove the cling film.