Clonakilty Blackpudding Hash

Clonakilty Blackpudding Hash

Serves: 4Prep 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.


Blackpudding Hash:

  • 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
  • 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


  1. Preheat the oven to 356°F/gas mark 4
  2. Cook the shallot in a little olive oil until softened and translucent, about 5 minutes.
  3. Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with salt.
  4. Mix thoroughly, then divide into 4 pieces. Shape each piece into a patty.
  5. Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each side.
  6. Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cooking.
  7. 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.
  8. Once cooked, stir in the picked tarragon leaves.
  9. 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.