100g of Patagonian Toothfish 
2 x DukesHill Sweet Cured Bacon Chops
Regular price
Regular price £0.00 Sale price £7.00
50g DukesHill Black Pudding, finely chopped 
Regular price
Regular price £0.00 Sale price £4.95
100g Potatoes, Maris piper, grated 
60g Baby Corn, finely sliced  
1 small White Onion, finely Sliced  
1 Red Chilli, finely chopped 
2 sprigs Thyme 
1 tbsp Corriander 
1 tbsp Unsalted Butter 
2 x medium Egg 
Salt & Pepper, to taste 


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Embark on a gastronomic adventure with our Toothfish, Corn & Black Pudding Hash accompanied by a succulent Bacon Chop. Savour the delicate flavours of toothfish, combined with the rustic charm of corn and black pudding hash, while the smoky notes of the bacon chop add a tantalizing finishing touch to this unforgettable culinary masterpiece.
Category Breakfast
Serving 1
Prep Time 10 minutes
Cook Time 15 minutes


  1. Step 1 Pre-heat oven to 180°C 

  1. Step 2 Lightly bake fish until just cooked through. 

  1. Step 3 Saute onions in butter until caramelised in a large frying pan, Add baby corn, chilli & thyme, saute for 2 minutes, season with salt & pepper. 

  1. Step 4 Roughly mix together fish, potatoes, coriander & black pudding into a bowl. Season the mix.

  1. Step 5 Then into the frying pan creating an even layer. Saute until golden brown on both sides. Pop onto baking tray & into the oven to keep warm.  

  1. Step 6 Using the same frying pan saute bacon chops until cooked through, 5-6 minutes. Keep chops moving in the pan and reducing fat in every possible way until chops are crisp. 

  1. Step 7 Add a knob of butter to the pan and fry both eggs until cooked. 

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