Ham and Black Pudding Hash Recipe

Ham and black pudding hash served with a fried egg and brown sauce.

Ham and Black Pudding Hash Recipe

Whether it's for breakfast, lunch or dinner, you can't beat a comforting hash to put a smile on your face. This black pudding and ham hash is gloriously simple, very satisfying and gets a little punch of flavour thanks to English mustard and dried thyme.

Course Breakfast, Main Course

Cuisine British

Keyword black pudding hash, ham and black pudding hash, ham hash

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 761kcal

Author Brian Jones

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.

If you are using an induction hob, you may need to boil the potatoes for 3-4 minutes longer because they will come to a boil fairly quickly.

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.

Video

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