Black Pudding Hash topped with a Poached Egg served
with a Creamy English Mustard Sauce
 Ingredients
For the Hash
- Baking Potatoes (1 per person)
- Diced Bury Black Pudding (75 grams per person)
- Chopped flat leaf parsley (to taste)
- Salt and Black Pepper
- Egg for poaching (1 per person)
For the Sauce (per person)
- 1 tablespoon of English Mustard
- ½ tablespoon of Honey
- 2 tablespoons of Double Cream
Combine the above ingredients to make the sauce. If
this is too fiery add more honey or cream to your taste.
Method
Bake the potatoes, allow them to cool, then grate
coarsely In a large mixing bowl combine the diced black
pudding, chopped herbs, potato and seasoning, make sure
all ingredients are thoroughly mixed, then form by hand
into individual potato cakes (roughly 1 ½ inches high by 3
inches wide). These can be made in advance and stored in
the fridge.
Pan fry for 2 - 3 minutes on both sides until golden
brown, then pop in a moderate oven for about 10 minutes or
until cooked through.
When your hash is almost cooked put a splash of vinegar
into a pan of boiling water, when your pan has reached a
rolling boil, crack your egg into the roll, this will help
the white to surround the yolk and start to set, cook for
2-3 minutes for a runny yolk, for a harder yolk just cook
a bit longer.
When cooked, remove eggs from the pan and drain to remove
all excess water.
Remove the black pudding hash from the oven and place
the freshly poached egg on top. Sprinkle a little salt and
pepper on top of the egg to bring out the flavour, then
drizzle your dressing round and over your hash and serve.
We also like to serve this dish with a couple of
rashers of crispy smoked bacon.
Recipe courtesy of The Victoria, Altrincham. |
