Corned Beef and Black Pudding Hash

3:00 pm on 22 April 2016

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.

From Afternoons with Jesse Mulligan

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