Ingredients with Measurements:
- 1 Stornoway black pudding, sliced
- 4 medium-sized potatoes, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. In a large skillet or frying pan, heat the olive oil over medium heat.
2. Add the diced potatoes and cook for 10-15 minutes, stirring occasionally, until they are golden brown and crispy.
3. Add the diced onion and minced garlic to the skillet and cook for another 5 minutes, until the onion is translucent.
4. Add the sliced Stornoway black pudding to the skillet and cook for 5-7 minutes, until it is heated through and slightly crispy.
5. Season the hash with salt and pepper to taste.
6. Serve the Stornoway black pudding and potato hash hot, garnished with chopped fresh parsley if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 4g
Substitutions for ingredients:
- Any type of black pudding can be used instead of Stornoway black pudding.
- Sweet potatoes or yams can be used instead of regular potatoes.
- Shallots can be used instead of onions.
Variations:
- Add diced bell peppers or mushrooms to the hash for extra flavor and texture.
- Top the hash with a fried egg for a hearty breakfast or brunch dish.
- Serve the hash with a side of baked beans for a traditional English breakfast.
Tips and tricks:
- To ensure crispy potatoes, make sure to spread them out evenly in the skillet and avoid overcrowding.
- Use a non-stick skillet to prevent the hash from sticking to the pan.
- For a spicier hash, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
- Store any leftover hash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the hash, simply heat it up in a skillet over medium heat until it is heated through.
Presentation ideas:
- Serve the hash on a large platter and garnish with fresh parsley or other herbs.
Garnishes:
- Fresh parsley or other herbs
Pairings:
- Serve the hash with a side of toast or crusty bread.
Suggested side dishes:
- Baked beans
- Grilled tomatoes
- Sautéed mushrooms
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat and cook them for a few more minutes.
Food safety advice:
- Make sure to cook the black pudding and potatoes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stornoway black pudding is a traditional Scottish dish made with pork, oatmeal, and spices. It is named after the town of Stornoway on the Isle of Lewis in the Outer Hebrides.
Flavor profiles:
- The Stornoway black pudding adds a rich, savory flavor to the hash, while the potatoes provide a crispy, starchy texture.
Serving suggestions:
- Serve the Stornoway black pudding and potato hash for breakfast or brunch, or as a hearty dinner dish.
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Region: Scottish