Fridge Friend Recipes
Black Pudding, Bacon and Pepper Hash recipe
A hearty savoury hash with crisp bacon, rich black pudding and sweet peppers. Finished with fresh spring onion for a simple, satisfying meal.
22 min · Medium · British Jump to method
Ingredients
- 200 g Black Pudding
- 4 rashers Bacon
- 1 large, diced Mixed Peppers
- 2, sliced Spring Onion
- 15 g Margarine
- to season Salt
- to season Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 346 kcal |
| Protein | 17 g |
| Carbohydrates | 11 g |
| Fat | 25 g |
| Saturated fat | 8.5 g |
| Fibre | 2.8 g |
| Sugar | 4.2 g |
| Sodium | 1.4 mg |
Why this works
A savoury, energy-dense hash that is high in protein but also high in fat, saturated fat, and sodium due to the black pudding, bacon, and added salt.
Iron and B vitamins. Black pudding contributes iron and B vitamins, which support red blood cell formation and energy metabolism.
Vitamin C and antioxidants. Mixed peppers provide vitamin C and carotenoids, helping support immune function and adding antioxidant value.
Sodium and saturated fat concern. Bacon, black pudding, margarine, and added salt make this dish relatively high in sodium and saturated fat, so it is best enjoyed occasionally.
Method
- Dice the black pudding and cut the bacon into bite-sized pieces.
Use a sharp knife and aim for evenly sized pieces so the black pudding heats through at the same rate and the bacon renders evenly rather than steaming.
- Slice the mixed peppers and spring onions.
Cut the peppers into slim, similar strips and keep the spring onion slices separate so the softer green tops can go in at the end without losing their fresh bite.
- Heat a frying pan with a little margarine and cook the bacon for 4–5 minutes until beginning to crisp.
Start over a medium heat and let the bacon release some fat before it crisps; if the pan is too hot, the margarine can burn before the bacon has taken on colour.
- Add the peppers and black pudding, then cook for another 6–8 minutes, turning gently so the black pudding colours without breaking up too much.
Give the pan space and turn the pieces only when they have browned on one side, so you get a little crust on the black pudding without it collapsing into crumbs.
- Stir through the spring onion just before serving.
Add the spring onion off the heat or with the burner lowered right down, just long enough for it to soften slightly while staying bright green.
- Serve hot, ideally with buttered bread if desired.
Serve immediately while the hash is still sizzling, as black pudding firms up quickly once it leaves the pan and the bread will soak up the savoury juices best then.
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