Black pudding and yesterday’s potatoes
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards
Black pudding and yesterday’s potatoes
Recipe by Dan Doherty
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
664Kcal
Fat
38gr
Saturates
14gr
Carbs
58gr
Sugars
3gr
Fibre
6gr
Protein
19gr
Salt
1.6gr
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Ingredients
- 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
Step by step
- Cut the potatoes and black pudding into 2cm cubes, or thereabouts.
- Melt 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.
- Add the spring onions to the pan and continue to sauté for 3–4 minutes – if they become a little coloured, this is fine.
- Stir 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.
- Towards the end of the cooking time, melt the remaining butter in another nonstick frying pan and fry the eggs to your liking.
-
Divide 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
