Corned Beef and Black Pudding Hash
Enough for six hungry eaters
- 100g unsalted butter
- 2 small onions
- 2 large Agria potatoes, cooked
- 1kg cooked corned beef, cut into 1cm chunks
- 3 x 150g black puddings
- 1 tbsp Worcestershire sauce
- 1 tbsp grain mustard
Melt the butter in a heavy based frying pan. Slice the onions finely and add to the foaming butter, colouring the onions slightly. Cut the potatoes into 1/2cm thick slices and gently stir into the onions. Cook until the potatoes take on a golden crust then add the corned beef, black pudding, Worcestershire sauce and grain mustard. Continue to cook until the beef has taken on a crust and the potatoes are a rich golden colour, about 10 minutes.
Divide the hash between six warm plates and top with poached or fried eggs.