Hash browns are a breakfast staple and are quick to cook straight from frozen, but they are even tastier when cooked fresh and useful for using leftover potatoes
Hash browns are a breeze to whip up straight from the freezer, but they’re even more scrumptious when made fresh – perfect for using up those leftover spuds.
With just a few simple ingredients, you can create these delectable crispy delights that make a brilliant addition to a full English breakfast or nestle perfectly next to a crispy bacon sandwich on a lazy weekend morning.
For an extra kick of flavour and crunch, food guru Matthew McDermid recommends throwing in another British breakfast favourite: black pudding. Speaking to Express.co.uk, Matthew from Bury Black Pudding Company explained: “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 the texture of the potatoes.”
He elaborated on the culinary benefits: “Not to mention, flavour-wise, black pudding is savoury and rich, which pairs perfectly with the milder base of a hash brown.”
Matthew highlighted how the robust, earthy notes of black pudding can take your dish to new heights: “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.”
Beyond taste, Matthew pointed out the health perks: “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, according to the Express.
Black pudding hash browns recipe
Fancy making your own hash browns? Here’s what you’ll need:
Ingredients
- Two medium-sized potatoes
- 95g black pudding
- One tsp wholegrain mustard
- Salt and pepper
- Two eggs
- One tbsp vinegar
Method
Start by grating the potatoes using a cheese grater, then pat them dry with kitchen paper to remove any excess moisture.
Next, grate the black pudding and combine it with the potato and mustard. Heat some oil in a frying pan and place a large round biscuit cutter into the pan.
Fill the cutter with half of the potato mixture (remove the ring once a neat shape is achieved) and fry until crisp. Turn it over 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 they’re cooked but still runny in the middle.
Put the crispy hash brown on a plate and top it with the poached egg to serve.