Black Pudding Potato Hash Food

AUSTRIAN HASH

Steps:

• Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
• Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
• Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

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.