The rich, earthy taste of black pudding elevates the whole dish (Image: Getty)
Hash browns are quick to cook straight from frozen, but they are even tastier when cooked fresh and useful for using leftover potatoes. With just a handful of ingredients required to make hash browns, these delicious crispy triangles are added to a cooked breakfast or alongside a on a weekend morning.
For extra flavour and crispiness, food expert Matthew McDermid suggests adding another British fry-up staple: black pudding. Matthew of told Express.co.uk: “Adding black pudding to your hash browns adds a unique contrast in texture to the crispiness of hash browns. Black pudding has such a delicious, dense quality that complements thetexture of the potatoes.”
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Hash browns will be crispy and tastier if you add 1 surprisingly nutritious ingredient (Image: Getty)
The food expert continued: “Not to mention, flavour-wise, black pudding is savoury and rich, which pairs perfectly with the milder base of a hash brown.
“The rich, earthy taste of black pudding elevates the whole dish, giving it an umami-packed punch that balances out the more neutral potato flavours. It also adds a hint of smokiness, which can enhance the overall profile of the meal.”
Matthew also said it has nutritional benefits: “So, while hash browns may feel like a nice treat breakfast, the addition of black pudding helps to level it up nutritionally. Low in fat, and high in key minerals like zinc and iron, it’s a delicious way to get a load of dietary benefits into your meals”, he said.
Hash browns recipe
Ingredients
Two medium-sized potatoes
95g black pudding
One tsp wholegrain mustard
Salt and pepper
Two eggs
One tbsp vinegar
Black pudding adds a unique contrast in texture to the crispiness of hash browns (Image: Getty)
Method
Using a cheese grater, grate the potatoes and pat dry with kitchen paper to remove excess moisture.
Grate the black pudding and mix with the potato and mustard. Heat a little oil in a frying pan and place a large round biscuit cutter into the pan.
Pack the cutter with half of the potato mixture (remove the ring once a neat shape is achieved) and fry until crisp. Flip to cook the other side of the hash brown.
Bring a pan of water to the boil and add a pinch of salt and vinegar. Poach the eggs until cooked but still runny in the middle.
To serve, place the crispy hash brown on a plate and top with the poached egg.