Ingredients:

  • 8 oz (225 g) high quality Black Pudding, skin removed, diced
  • 1 large (approx. 10 oz / 280 g) Starchy Potato (e.g., Russet, Maris Piper), peeled, diced
  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., Rapeseed/Canola)
  • 1 Tbsp (15 g) Unsalted Butter
  • 1 medium (50 g) Shallot or Small Red Onion, finely diced
  • 1 medium (150 g) Cooking Apple (e.g., Granny Smith or Braeburn), cored, peeled, and diced
  • 1 tsp (5 ml) Fresh Thyme Leaves, stripped from the stem
  • Salt and Freshly Ground Black Pepper, To taste
  • 2 Large Free-Range Eggs
  • 1 Tbsp (15 ml) Extra Butter or Oil, for frying the eggs
  • 1 Tbsp (5 g) Chives or Flat-Leaf Parsley, finely chopped, for garnish
  • Pinch Flaky Sea Salt, for finishing the eggs

Instructions:

  1. Par-Cook the Potatoes: Place the diced potatoes in cold, salted water. Bring to a boil and cook for 5–7 minutes until slightly tender but still firm (al dente). Drain immediately and spread them on a clean tea towel to dry completely. This is crucial for crisping.
  2. Sauté the Aromatics: Heat the 2 Tbsp of oil in the large frying pan over medium-high heat. Add the diced shallot and cook for 3 minutes until softened.
  3. Caramelise the Apple: Add the diced apple and cook for another 4–5 minutes until the edges are golden brown and slightly tender. Remove the shallot/apple mixture to a bowl and set aside.
  4. Crisp the Black Pudding: Return the pan to the heat. Add the diced black pudding. Cook, stirring occasionally, for 4–6 minutes until the pudding is heated through, slightly crusty, and releasing its fat. Remove the Black Pudding from the pan with a slotted spoon, leaving the rendered fat in the pan. Add the pudding to the apple mixture.
  5. Crisp the Potatoes: Turn the heat up to medium-high. Add the par-cooked, dried potatoes to the rendered fat in the pan. Cook without stirring for 5–7 minutes to form a dark, crispy crust on the bottom.
  6. Form the Hash: Gently flip the potatoes. Add the apple, shallot, Black Pudding mixture, butter, and thyme back into the pan. Season lightly. Press the mixture down firmly with a spatula to bind the hash and allow it to form a single, deep crust. Cook for another 3–4 minutes until a deep golden-brown crust has formed on the bottom.
  7. Fry the Eggs: In a separate small pan, heat the extra butter/oil over medium heat. Crack the eggs into the pan. Baste the yolks gently with the hot fat (if desired) or cook to your preferred doneness. Season immediately with flaky sea salt and pepper.
  8. Plate and Serve: Carefully divide the hash into two portions. Top each portion with a perfect fried egg. Garnish with chopped chives or parsley. Serve immediately.