Boudin Noir or Black Pudding and Brussel Sprout Hash
A hearty breakfast or brunch recipe made with Boudin noir or black pudding, Brussel sprouts, eggs your way, potatoes and Sriracha.
Equipment
- Heavy skillet or frying pan
- Box grater, optional
- Spatula
Ingredients
- 2 large potatoes peeled and diced, some people like 'm grated, if that's you, you do you
- olive oil or butter
- 1 large onion cut into thin rings
- 3.5 oz - 100 gr Brussel sprouts cleaned and halved
- 3.5 oz - 100 gr Boudin noir or black pudding cut into chunks
- dash Worcester sauce soy sauce will also do
- 2 large eggs your way, though I do believe a runny yolk is key
- swirl Sriracha or other hot sauce for serving
Instructions
- Parboil the 2 peeled and cut potatoes for 5 minutes and then drain.
- Heat some olive oil or butter in a hot skillet or frying pan before adding 1 onion cut into rings and glazing them until soft.
- Now add 3.5 oz - 100 gr Brussel cleaned and halved sprouts and parboiled potato and turn up the heat until you get some color on the onions, Brussel sprouts and potato.
- Turn down the heat a little and add the 3.5 oz - 100 gr of Boudin noir chunks. Season with salt, pepper and a dash of Worcester sauce. Mix everything together well and then pat it down into an even layer using your spatula.
- Leave to sit for 5 minutes, so the bottom of your hash really begins to crisp up. Turn everything over using your spatula. Pat down again. Leave for another 5 minutes. Turn and leave again until you've reached your desired level of crisp
- Serve with eggs how you like them and a good helping of Sriracha.