Baked Eggs and Black Pudding Hash

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.