Black pudding hash, wild mushrooms, spring onions and tarragon
This black pudding hash recipe with sautéed wild mushrooms, spring onions and tarragon is perfect for a celebratory weekend brunch.
- Cooking:
- Serves: 4 persons
Ingredients
- 1banana shallot, peeled and sliced
- 280g ofClonakilty Blackpudding, roughly chopped
- 200g ofpotatoes, cooked and mashed
- 2tsp Worcestershire sauce
- 5g ofsea salt
- 1dash of extra virgin olive oil
- 20g ofbutter
- 2spring onions, trimmed and finely sliced
- 160g ofmixed wild mushrooms, washed and sliced
- 5g ofsea salt
- ½bunch offresh tarragon, leaves picked
Instructions
Step 1
Preheat the oven to 180C/gas mark 4Step 2
Cook the shallot in a little olive oil until softened and translucent, about 5 minutesStep 3
Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with saltStep 4
Mix thoroughly, then divide into 4 pieces. Shape each piece into a pattyStep 5
Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each sideStep 6
Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cookingStep 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 edgesStep 8
Once cooked, stir in the picked tarragon leavesStep 9
Serve the black pudding hash with the wild mushrooms on the side