Baked Eggs and Black Pudding Hash

I see Irish eyes a smiling

I see Irish eyes a smiling

There are many high quality pre-packaged black puddings on the market. Finding them in the states is a difficult task and always expensive.

For a long time I had planned on making it from scratch but finding a butcher who sells fresh blood is impossible. All those vampire shows and movies where every corner has a butcher selling fresh blood are more of a myth than the vampires themselves.

By chance we found an authentic English restaurant in Little Rock that doubles as a grocery store stocked with true biscuits, bangers, sauces and other English specialties including black pudding.

Baked Eggs and Black Pudding Hash

  • 4 eggs
  • 1 lb red potatoes diced small
  • 8 ounces black pudding quartered and diced
  • 1 cup diced red onion
  • 1 jalapeno diced fine
  • 1/4 cup flour
  • 1 tsp mace
  • 6-8 basil leaves sliced into ribbons
  • 10-12 grape tomatoes quartered
  • 4 tbsp butter
  • Salt/pepper

Steam potatoes for seven minutes then dunk in cold water to stop cooking. Strain potatoes and pat dry. Mix flour, mace, salt and pepper together and toss with potatoes. In a large cast iron frying pan heat two tablespoons butter. Saute onion over low heat until golden brown. Add jalapeno and pudding and saute over medium heat until pudding is browned. Melt 2 tbsp butter in pan and add basil. Shake excess flour from potatoes and add to frying pan. Brown potatoes stirring frequently. Heat oven to 350 degrees. Create four dents in potato mixture. Fill each dent with a quarter of the tomatoes and crack an egg on top. Bake eggs in  oven until set to desired hardness. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Recipes and tagged , , , , , . Bookmark the permalink.

12 Responses to Baked Eggs and Black Pudding Hash

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. Black pudding ( boudin noir) is very French, however so many prize winning black puddings come from Yorkshire in the UK…the French don’t like hearing that:)

  3. Hilde Weers says:


  4. Very, very appetizing.

  5. sallybr says:

    You are a brave man, married to a brave woman! Of all things i’ve tried – and I must say i will try almost anything – black pudding is one I cannot enjoy. The taste is too strong for me. There is a very famous Brazilian dish called “Galinha a Cabidela”, which is chicken cooked in its own blood. Never quite got charmed by it…. putting it mildly 😉

  6. Wow, that dish looks amazing!

  7. Wow. What a great looking dish, especially for a hangover. Happy Fourth of July!

  8. Pingback: Sunday Suppers: The Luck of the Irish | Rufus' Food and Spirits Guide

  9. safifer says:

    Reblogged this on A Single Serving and commented:
    I really didn’t “do” St. Patrick’s Day–but I’d love to have had this. Love black pudding!

  10. safifer says:

    Loooks great! I love black pudding–this would certainly have been a great way to celebrate St. Patrick’s Day. I just had to reblog to share this with my readers too. Thanks!

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