Black pudding hash, wild mushrooms, spring onions and tarragon
This black pudding hash makes for a deeply savoury and satisfying brunch or lunch dish. This dish uses Clonakilty Black pudding which is made using traditional methods combining beef, beef blood, oatmeal, onions, and a secret blend of spices. It is this special blend of ingredients that gives Clonakilty its unique taste, crumbly texture and distinctive flavour. Simple enough to be finished in 30 minutes, but elegant enough to serve to company, this is a fantastic recipe to have up your sleeve. Any mixture of wild mushrooms will work for the garnish, so long as they are all sliced into roughly equal pieces.
Ingredients
Metric
Imperial
Black Pudding Hash
- 1 banana shallot, peeled and sliced
- 280g of black pudding, roughly chopped
- 200g of potatoes, cooked and mashed
- 2 tsp Worcestershire sauce
- 5g of sea salt
- 1 dash of extra virgin olive oil
To Garnish
- 20g of butter
- 2 spring onions, trimmed and finely sliced
- 160g of mixed wild mushrooms, washed and sliced
- 5g of sea salt
- 1/2 bunch of fresh tarragon, leaves picked
Method
Preheat the oven to 180C/gas mark 4
Cook the shallot in a little olive oil until softened and translucent, about 5 minutes
- 1 banana shallot, peeled and sliced
- 1 dash of extra virgin olive oil
Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with salt
- 280g of black pudding, roughly chopped
- 200g of potatoes, cooked and mashed
- 2 tsp Worcestershire sauce
- 5g of sea salt
Mix thoroughly, then divide into 4 pieces. Shape each piece into a patty
Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each side
- 1 dash of extra virgin olive oil
Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cooking
While the patties are baking, melt the butter in a small saucepan. Add the sliced spring onions, mushrooms and salt. Fry until the mushrooms are soft and beginning to brown around the edges
- 20g of butter
- 2 spring onions, trimmed and finely sliced
- 160g of mixed wild mushrooms, washed and sliced
- 5g of sea salt
Once cooked, stir in the picked tarragon leaves
- 1/2 bunch of fresh tarragon, leaves picked
Serve the black pudding hash with the wild mushrooms on the side
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