Ness Hash, using some of the finest ingredients to come from the North of Lewis
x4 Slices of Black Pudding – I used Cross Stores black pudding but any pudding will do
x6 Smoked streaky bacon rashers
x4 Potatoes, cooked and peeled
x4 Eggs – I use Air an Lot eggs when avaiable
x1 Punnet of mushrooms
This dish is called Ness Hash. Using as many local ingredients as possible. From Ness black pudding, locally grown potatoes and local eggs when possible from Sweeny at Air an lot, it’s a delicious, hearty and rustic dish.
This brunch dish can be tweaked by adding or subtracting any ingredient. It’s so simple and quick to prepare. Either grill or fry, whichever you prefer. Make some parsley oil with half the parsley and some olive oil and finally chopped parsley. A crisp edge on the eggs and runny yolks are a must. That is a perfect fried egg to me, not a teased with a the frying pan egg.
In a pan, boil some salted water. Peel and cook the potatoes, drain and cool down. Once cooled, chop the potatoes into chunks. Slice the black pudding, space out on a tray and place under the grill until cooked.
In a wok, heat some oil and pan fry the potato chunks. While the potatoes are sauteing in the pan. Keep an eye on the potatoes as they cook, making sure they don’t stick to the pan.
In another pan, heat some oil and pan fry some smoked streaky bacon until crispy.
Once the potatoes are heated through and crispy, remove from pan and keep warm under the grill while the black pudding cooks. Slice the mushrooms and heat some butter in the same wok we cooked the potatoes in. Once melted, add the mushrooms and saute until soft.
Once bacon is crispy, remove from the pan and keep warm under the grill. In the same pan, heat a little more oil. While the mushrooms cook, finely chop half of the parsley and with 50ml of olive oil, blitz together to create a parsley oil.
Once the mushrooms are cooked, remove from pan and keep warm under the grill. Once the oil has heated in the remaining pan, crack your eggs and fry until they have crisp edge but still have a runny yolk.
Now it’s time to assemble our dish. Remove all ingredients from the grill and chop the black pudding into chunks. Using a large serving dish, layer the potato chunks, mushrooms, crispy bacon and black pudding chunks in the dish. Top with the fried eggs and drizzle some balsamic syrup, parsley oil and remaining chopped parsley.
This dish is hearty, rustic and great to put in the middle of the table for everyone to help themselves. Enjoy!
I’d love to see what you create! Upload a picture to Instagram and tag me at @TheNiseachChefor use the hashtag #TheNiseachChef