​​Black Pudding Hash, Wild Mushrooms, Spring Onions and Tarragon Recipe

4
30 minutes

Ingredients

Black Pudding Hash

  • 1 banana shallot, peeled and sliced
  • 280g of Clonakilty Blackpudding, roughly chopped
  • 200g of potatoes, cooked and mashed
  • 2 tsp Worcestershire sauce
  • 5g of sea salt
  • 1 dash of extra virgin olive oil

To Garnish

  • 20g of butter
  • 2 spring onions, trimmed and finely sliced
  • 160g of mixed wild mushrooms, washed and sliced
  • 5g of sea salt
  • 1/2 bunch of fresh tarragon, leaves picked

Method

1

Preheat the oven to 180C/gas mark 4

2

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

  • 1 banana shallot, peeled and sliced
  • 1 dash of extra virgin olive oil
3

Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with salt

  • 280g of Clonakilty Blackpudding, roughly chopped
  • 200g of potatoes, cooked and mashed
  • 2 tsp Worcestershire sauce
  • 5g of sea 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

  • 1 dash of extra virgin olive oil
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

  • 20g of butter
  • 2 spring onions, trimmed and finely sliced
  • 160g of mixed wild mushrooms, washed and sliced
  • 5g of sea salt
8

Once cooked, stir in the picked tarragon leaves

  • 1/2 bunch of fresh tarragon, leaves picked
9

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