BURY BLACK PUDDING HASH with FRIED EGGServes: 4 Prep Time: 20 mins Cooking Time: 15 mins
1 x Bury Black Pudding ‘Chubby’
1 x Bramley apple – peeled and diced
2 x large baking potatoes -peeled and diced
2 x tablespoons olive oil
1/2 x large onion – peeled and diced
4 x Potter’s free range eggs
Handful of large sage leaves
For the Hash
Place the diced potatoes in a saucepan and cover with cold water. Add a good pinch of salt and bring the pan to the boil. Simmer the potatoes until just cooked. Drain the pan and set the potatoes aside to cool down and dry out slightly.
Heat a large non-stick frying pan and add 1 tablespoon of the oil and 30g butter. Once sizzling, add the onions and black pudding to the hot fat. Saute until soft and slightly coloured. Add the apples and potatoes to the pan and continue to fry until the potatoes are golden brown and the apples have began to break down slightly. Chop up half of the sage leaves finely and add them to the pan. Toss the sage through and season the hash with sea salt and cracked pepper. Cover the hash with foil and set aside to keep hot.
Preheat a large frying pan and add the remaining olive oil and butter. When sizzling, gently add the eggs and fry to your liking and throw
the sage into the hot fat and gently fry until crispy. Place a large spoonful of the hot hash onto a plate and top with a fried egg. Season the egg with sea salt and a twist of pepper and garnish with the crispy fried sage leaves. Best served with an unhealthy amount of fried bread!