
Clonakilty Blackpudding Hash
Clonakilty Blackpudding Hash

Serves: 4 • Prep Time: • Cook Time: 30 mins
This Clonakilty blackpudding hash makes for a deeply savoury and satisfying brunch or lunch dish. 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.
Ingredients
Blackpudding Hash:
- 1 banana shallot, peeled and sliced
- 10 oz of Clonakilty Blackpudding, roughly chopped
- 7 1/16 oz of potatoes, cooked and mashed
- 2 tsp Worcestershire sauce
- 1/4 oz of sea salt
- 1 dash of extra virgin olive oil
To Garnish:
- 3/4 oz of butter
- 2 spring onions, trimmed and finely sliced
- 5 2/3 oz of mixed wild mushrooms, washed and sliced
- 1/4 oz of sea salt
- 1/2 bunch of fresh tarragon, leaves picked
Method
- Preheat the oven to 356°F/gas mark 4
- Cook the shallot in a little olive oil until softened and translucent, about 5 minutes.
- Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with 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.
- 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.
- Once cooked, stir in the picked tarragon leaves.
- Serve the black pudding hash with the wild mushrooms on the side
A massive thank you to Lewis de Haas for creating this delicious recipe.