​​Black pudding hash, wild mushrooms, spring onions and tarragon

​​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



  1. Step 1

    Preheat the oven to 180C/gas mark 4
  2. Step 2

    Cook the shallot in a little olive oil until softened and translucent, about 5 minutes
  3. Step 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. Step 4

    Mix thoroughly, then divide into 4 pieces. Shape each piece into a patty
  5. Step 5

    Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each side
  6. Step 6

    Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cooking
  7. Step 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. Step 8

    Once cooked, stir in the picked tarragon leaves
  9. Step 9

    Serve the black pudding hash with the wild mushrooms on the side