Ham and black pudding hash is a delicious take on an old idea, boiled spuds fried in lard before being joined by the meat, mustard and thyme.
This simple dish will go from your fridge to your table in around 40 minutes, and it is just as good as a hangover-curing breakfast as it is for dinner!
British Breakfast Hash
The food of my "yoof" has always played a prominent role on my website.
Dishes like cheese and potato pie, spam fritters and even liver and onions were dishes that I never tired of growing up, and I still love them today.
This recipe is very much based on an old-school corned beef hash, but it's erm... different.
Out goes the corned beef and in comes the majestic black pudding, and a little ham to create a fantastic hash that's just as good for breakfast as it is for dinner.
It's simple to cook, a little oil (or oil if you prefer), fry some boiled potatoes and onions, then add your black pudding, ham, mustard and thyme and let it get those beautiful crispy bits... then dish it up.
It's not "haute cuisine", but it's hearty, delicious and very easy!
Frequently Asked Questions
What ham do you use?
Any ham that you can get cut thickly from a deli counter would work really well. If you don't have a deli, then think outside of the box; a bit of spam would work a treat!
Can I add bacon?
Absolutely! Bacon lardons will change up the cooking timing a little, and you are best placed adding it with the potatoes and onions at step 6.
Do I have to use lard?
No, this will work fine with a neutral cooking oil, although your potatoes will not crisp up as much, and the flavour will not be the same.
Can I make this with leftover potatoes?
Yes, if you have some, they work wonderfully. I rarely have leftovers; they don't feature in the way that I cook.
But everything from mash to roast potatoes will work fantastically.
Can I make this in advance?
Whilst it is technically safe to do so, I don't think that this recipe reheats very well.
Serving Suggestions
This black pudding hash makes for a perfect one-pot breakfast, lunch or dinner.
The only items that I regularly add are eggs. I usually opt for a simple fried egg, but scrambled eggs or poached eggs would be just as good.
Then a good squirt of brown sauce... or ketchup if you prefer, and you are good to go!
If you really want to go to town, how about a couple of slices of fried bread?
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 28cm or 11" frying pan.
- Sieve or colander.
- Stirring spoon or spatula.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring cups and spoons.
Ham and Black Pudding Hash Recipe
Ingredients
- 2 Large Potatoes 550g total
- 1½ teaspoon Salt
- 1 Medium Onion 150g
- 150 g Diced Ham 5oz or 1 Cup
- 200 g Black Pudding 7oz
- 35 g Lard 2 Tbsp
- 1-2 teaspoon English Mustard
- ½ teaspoon Dried Thyme
- ¼ teaspoon Black Pepper
- 1 Handful Snipped Chives
Instructions
- Cut the potatoes into a 25mm (1") dice and place them in a 20cm or 8" saucepan.
- Add the salt and pour over enough cold water to cover them by 3-4cm (1½"). Turn on the heat, bring them to a boil, then reduce to a simmer, cook them for 5-7 minutes, drain and allow them to steam dry for 3-4 minutes.
- Cut the onion into a 5mm (¼") dice.
- Cut the black pudding into a 1-1½cm (around ½") pieces.
- Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, melt the lard.
- Add the potatoes and onions to the pan, followed by the mustard and the thyme, mix well, cook for 10-12 minutes, tossing occasionally.
- Add the black pudding, ham and black pepper to the pan and cook for 7-10 minutes.
- Serve with lots of snipped chives.
