Breakfasts

Black Pudding & Poached Egg Breakfast Hash

A sensational modern weeknight or weekend brunch skillet recipe. Leftover boiled baby potatoes are fried to a crisp with onions, bell peppers, and crumbled spiced black pudding, topped with runny poached eggs.

10 mins
Prep
15 mins
Cook
2
Servings

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Ingredients

  • 300g leftover cooked baby potatoes, diced
  • 150g high-quality Irish black pudding, crumbled
  • 1 small onion, finely diced
  • 1/2 red bell pepper, diced
  • 2 tbsp olive oil or butter
  • 2 large fresh eggs
  • Fresh parsley, chopped; salt and pepper

Method

  1. Heat the olive oil or butter in a large skillet or frying pan over medium-high heat.
  2. Add the diced onion and red bell pepper, cooking for 3-4 minutes until they begin to soften.
  3. Stir in the diced cooked potatoes and crumbled black pudding. Press the mixture down gently with a spatula so the potatoes catch on the bottom of the pan to build a crispy texture.
  4. Fry undisturbed for 4-5 minutes, then toss and fry for another 4 minutes until the potatoes are golden-brown and the black pudding is thoroughly cooked and crispy.
  5. While the hash finishes frying, bring a small pot of water to a gentle simmer with a drop of vinegar and poach your eggs for 3 minutes until the whites are set but the yolks are perfectly runny.
  6. Divide the hot crispy hash among serving plates, top each with a poached egg, season with cracked black pepper, and scatter fresh parsley over the top.