Boxing Day Brunch – Black Pudding Hash

Speyside Specialities Black Pudding 1

Christmas Dinner Leftovers?  Try this Boxing Day Brunch

I love a Brussels sprout, so this suggestion for using leftovers from Christmas dinner for a Boxing Day brunch isn’t a hardship to eat at all.  You could always add any other leftover vegetables from the big day if you hate them.

Black pudding hash

We used Speyside Specialities black pudding as we were given a sample to try. Speyside Specialities supplies its traditional Scottish puddings and skirlie to supermarkets, including Morrisons, Asda, Sainsbury’s and Tesco.  We like a black pudding and always tend to buy Charles McLeod Stornaway black pudding, this was so like it – bloody and meaty, not full of filler.

Speyside Specialities black pudding product

Ingredients

2 potatoes, peeled and diced. Or your leftovers.
olive oil
1 onion, sliced into thin rings
100 g Brussels sprouts,  cleaned and halved
100 g Black Pudding,  cut into chunks
2 fried eggs
2 tablespoons of warmed cranberry sauce to garnish
Chives, for garnish

Instructions

If using fresh potatoes, parboil the potatoes, drain and set aside.
Heat olive oil in a frying pan.
Add the sliced onion and cook until soft.
Then add the potatoes and the Brussels sprouts.
Cook until there is a good colour to the potatoes and sprouts.
Turn down the heat and add the black pudding.
Stir the mixture and ensure the mixture is evenly spread over the pan.
Cook the mixture for 5 minutes.
Give the mixture a turn through and let it sit cooking again until it is cooked to your desired crispiness.
Plate up the mixture and top with a fried egg.
Sprinkle on some chopped chives and surround with a drizzling of cranberry sauce.

Speyside Specialities Black Pudding 3
Speyside Specialities Black Pudding 1

 

Speyside Specialities Black Pudding 1

Boxing Day Brunch

Course Breakfast, brunch, christmas, lunch, Snack

Ingredients
  

  • 2 potatoes peeled and diced. Or your leftovers.
  • olive oil
  • 1 onion sliced into thin rings
  • 100 g Brussels sprouts cleaned and halved
  • 100 g Black Pudding cut into chunks
  • 2 fried eggs
  • 2 tablespoons of warmed cranberry sauce to garnish
  • Chives for garnish

Instructions
 

  • If using fresh potatoes, parboil the potatoes, drain and set aside.
  • Heat olive oil in a frying pan.
  • Add the sliced onion and cook until soft.
  • Then add the potatoes and the Brussels sprouts.
  • Cook until there is a good colour to the potatoes and sprouts.
  • Turn down the heat and add the black pudding.
  • Stir the mixture and ensure the mixture is evenly spread over the pan.
  • Cook the mixture for 5 minutes.
  • Give the mixture a turn through and let it sit cooking again until it is cooked to your desired crispiness.
  • Plate up the mixture and top with a fried egg.
  • Sprinkle on some chopped chives and surround with a drizzling of cranberry sauce.
Keyword boxing day, breakfast, brunch, christmas, lunch, snack

christmas recipes

breakfast recipes tag

 

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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