Guest chef

Dan Doherty

Dan Doherty is executive chef at Duck and Waffle restaurant in London, where his team cook for more than 600 hungry diners every day. He lives in Islington with his puppy Miso. His latest book Toast, Hash, Roast, Mash (Mitchell Beazley, £20), is a favourite with the team.

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Black pudding and yesterday’s potatoes

  • Serves 2
  • Prep 10 mins
  • Total time 30 mins
5.0/5 rating (1 votes)
Black pudding and yesterday’s potatoes
Black pudding and yesterday’s potatoes

step by step

  • 1Cut the potatoes and black pudding into 2cm cubes, or thereabouts.
  • 2Melt half the butter in a frying pan over a medium heat and sauté the potatoes for about 6–8 minutes, turning regularly, or until they start to brown. Season with salt and pepper.
  • 3Add the spring onions to the pan and continue to sauté for 3–4 minutes – if they become a little coloured, this is fine.
  • 4Stir in the black pudding and allow everything to cook slowly for 4–5 minutes over a low heat, tossing every 2 minutes or so. Season with more salt and pepper.
  • 5Towards the end of the cooking time, melt the remaining butter in another nonstick frying pan and fry the eggs to your liking.
  • 6Divide the hash between 2 plates, top with a fried egg each and have lashings of brown sauce, or the sauce of your choice, at the ready.
  • Recipe taken from Toast, Hash, Roast, Mash by Dan Doherty

    Recipe photograph by Laura Edwards

You will need

  • a handful of leftover roasties (or 1 large potato, about 400g, peeled and cooked)
  • 100g black pudding
  • 25g butter
  • 2 spring onions, finely sliced
  • 2 large eggs
  • brown sauce, to serve

+ Nutritional Information