Ingredients

1 pack DukesHill Traditional Pork Sausages
 
4–6 rashers DukesHill Smoked Dry Cured Streaky Bacon
 
4 slices DukesHill Black Pudding
 
2 tbsp DukesHill Proper Piccalilli, plus extra to serve
 
4 slices DukesHill Wild White Sourdough
 
DukesHill Bungay Butter
 
400g baby or new potatoes, halved if large
1 tbsp olive oil
1 sprig fresh rosemary, leaves finely chopped
2 large free-range eggs
Small handful fresh chives, finely chopped
Sea salt
Freshly ground black pepper
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Sausage, Black Pudding & Crispy Breakfast Hash with Proper Piccalilli

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Crispy rosemary potatoes are tossed with DukesHill Traditional Pork Sausages, Smoked Dry Cured Streaky Bacon and rich Black Pudding, with a generous spoonful of Proper Piccalilli adding a deliciously sharp, mustardy kick. Finished with perfectly fried eggs and served with thick slices of Wild White Sourdough spread with Bungay Butter, it’s a hearty breakfast made for slow weekend mornings.
Servings 2
Prep Time 10 minutes
Cook Time 30 minutes

Directions

  1. Step 1 Preheat the oven to 200°C fan. Add the potatoes to a saucepan of salted boiling water and cook for 10–12 minutes, until just tender. Drain well and leave to steam dry for a few minutes.

  1. Step 2 Tip the potatoes onto a baking tray and gently crush each one with the back of a spoon. Drizzle with the olive oil, scatter over the rosemary and season with a little sea salt and black pepper. Roast for 15–20 minutes until crisp and deeply golden around the edges.

  1. Step 3 Meanwhile, cook the Traditional Pork Sausages according to the pack instructions until golden brown and cooked through.

  1. Step 4 Cook the Smoked Dry Cured Streaky Bacon in a large frying pan over a medium heat until beautifully crisp. Remove from the pan and set aside, leaving a little of the rendered bacon fat behind.

  1. Step 5 Add the Black Pudding to the same pan and cook for 2–3 minutes on each side until crisp around the edges. Slice the cooked sausages into generous pieces and roughly chop the bacon.

  1. Step 6 Add the crispy potatoes, sausages and bacon to the pan with the black pudding. Spoon over the Proper Piccalilli and gently toss everything together, allowing it to warm through for 1–2 minutes without breaking up the potatoes too much.

  1. Step 7 Meanwhile, fry the eggs until the whites are set but the yolks remain beautifully runny. Toast the Wild White Sourdough until golden and spread generously with Bungay Butter.

  1. Step 8 Divide the breakfast hash between two warm plates and top each with a fried egg. Finish with chopped chives and freshly ground black pepper, and serve with the buttered sourdough and an extra spoonful of Proper Piccalilli on the side.

Chef’s Tip

  1. Step 10 Allow the boiled potatoes to steam dry before crushing them - removing that excess moisture is the secret to getting really crisp, craggy edges in the oven. For even more flavour, toss the roasted potatoes through a little of the rendered bacon fat before bringing the hash together.

  1. Step 11 Folding a spoonful of Proper Piccalilli through the hash at the end adds a sharp, mustardy lift that perfectly balances the richness of the sausages, bacon and black pudding.