As mentioned in my Boudin noir taco recipe I needed to ‘rid’ myself (i.e. eat) a whole bunch of Boudin noir and went looking for inspiration. While the tacos were great. You didn’t think I was just gonna eat some tacos and be done with it, did you?
A little bit of Closet Cooking and a little bit of me
The other thing I decided had to exist, was Boudin noir hash. I found some recipes, but none to my liking. So I made up my own, based on this recipe for sweet potato and Brussel sprout hash (leave out the bacon to make it vegetarian, maybe add feta because cheese) from Closet Cooking and just my brain.
Boudin Noir or Black Pudding and Brussel Sprout Hash
- 2 large potatoes peeled and diced, some people like 'm grated, if that's you, you do you
- olive oil of boter
- 1 onion cut into thin rings
- 100 gr Brussel sprouts cleaned and halved
- 100 gr Boudin noir or black pudding, cut into chunks
- dash Worcester sauce no need to get this if it's just for this recipe
- 2 eggs your way, I like mine poached, soft boiled or sunny side up
- Sriracha or other hot sauce, to serve
- Parboil the peeled and cut potatoes for 5 minutes and then drain.
- Heat some olive oil or butter in a hot skillet before adding the onions and glazing them until soft.
- Now add the Brussel sprouts and potato and turn up the heat to get some color on the onions, Brussel sprouts and potato.
- Finally, turn down the heat a little bit and add the Boudin noir. Season with salt, pepper and a dash of Worcester sauce if you've got it. Mix everything together well and then pat it down into an even layer.
- Leave to sit for 5 minutes, so the bottom of your hash really begins to crisp up. Turn everything over. Pat down again. Leave for another 5 minutes. Turn and leave until you've reached the consistency you like.
- Serve with eggs how you like them, though I strongly advise against a hard boiled or otherwise non-runny yolk for this one and a good helping of Sriracha.