Stornoway Black Pudding Hash with Fried Eggs
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Ingredients
- 200 g black pudding
- 500 g potatoes
- 1 onion
- 4 eggs
- 20 g butter
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 16.3 g
- Carbohydrate
- 30.1 g
- of which sugars
- 3.9 g
- Fat
- 24.2 g
- of which saturates
- 8.7 g
- Fibre
- 3.8 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the potatoes and parboil for 6 minutes, then drain well.
- 2
Heat the vegetable oil in a large frying pan and fry the parboiled potatoes for 10 minutes, turning occasionally, until golden and crisp.
- 3
Add the chopped onion and cook for a further 5 minutes until softened.
- 4
Slice the black pudding and add to the pan, cooking for 5-6 minutes until heated through and starting to crisp at the edges.
- 5
Meanwhile, melt the butter in a separate pan and fry the eggs to your liking.
- 6
Pile the hash onto plates and top each with a fried egg.
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