Non-VegetarianScottish cuisine Breakfast

Stornoway Black Pudding Hash

Name: Stornoway Black Pudding Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 600 g floury potatoes (tatties, such as maris piper); 300 g stornoway black pudding; 1 large brown onion; 2 tbsp scottish rapeseed oil; 25 g Unsalted butter; 4 large Eggs; 2 tbsp fresh flat-leaf parsley; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

Crisp fried tatties, sweet onions, and rich crumbly Stornoway black pudding topped with a runny fried egg. A hearty Hebridean skillet classic.

🇬🇧United Kingdom· Hebrides and the Western Isles

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 485 kcal

Ingredients

0 of 9 gathered

Servings

600 g floury potatoes (tatties, such as maris piper) — peeled and cut into 1.5 cm cubes
300 g stornoway black pudding — casing removed and roughly crumbled
1 large brown onion — finely chopped
2 tbsp scottish rapeseed oil — divided
25 g Unsalted butter — divided
4 large Eggs — fresh free-range
2 tbsp fresh flat-leaf parsley — finely chopped
½ tsp Fine sea salt — to taste
¼ tsp freshly ground black pepper — coarsely crushed

Equipment

•Large heavy frying pan
•Small frying pan
•Saucepan
•Colander
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 29 g
carbs: 36 g
fibre: 4 g
protein: 21 g
calories: 485 kcal

Instructions

1
Place the diced potatoes into a pot of cold salted water.
2
Bring to the boil on the hob and parboil for five minutes until slightly tender.
3
Drain the potatoes thoroughly in a colander and let them steam-dry for three minutes.
4
Heat one tablespoon of rapeseed oil and half the butter in a large frying pan over medium heat.
5
Add the chopped onion and cook gently for six minutes until soft and translucent.
6
Tip in the potatoes and fry undisturbed for five minutes until golden underneath.
7
Turn the potatoes over and fry for another five minutes until crisp all over.
8
Add the crumbled Stornoway black pudding and cook for four minutes until heated through and crisp at the edges.
9
Season with salt and pepper, then reduce the heat to keep the hash warm.
10
Fry the eggs in a separate pan with the remaining oil and butter until whites are set and yolks remain soft.
11
Divide the hash between four plates, top each with a fried egg, and scatter over the chopped parsley.

Chef's tips

Steam-drying the parboiled potatoes is essential for achieving a crisp crust in the pan. Leave the potatoes undisturbed while frying so they build a golden colour. Stornoway black pudding has a delicate, crumbly texture from Scottish oatmeal, so fold it in gently towards the end of cooking.

Ingredient substitutions

Stornoway black pudding → any high-quality traditional oat-based blood pudding
Scottish rapeseed oil → sunflower oil or olive oil
unsalted butter → additional vegetable oil for a dairy-free hash

Storage

Store leftover hash without the egg in an airtight container in the fridge for up to two days.

Reheating

Reheat in a hot oiled frying pan for five minutes until thoroughly piping hot and crisp, then top with a fresh egg.

Common mistakes to avoid

•Over-boiling the potatoes into mash before frying, which makes the hash soggy instead of crisp.
•Adding the black pudding too early, which causes it to dry out and burn before the potatoes crisp.
•Crowding the frying pan, which steams the hash rather than browning it properly.

Serving suggestions

Serve hot straight from the skillet with buttered Scottish oatcakes or thick sourdough.Accompany with brown sauce or a spoonful of tangy tomato relish.Pair with a strong mug of Scottish breakfast tea.