Air Fryer Recipe
Air-Fried Black Pudding Hash
This black pudding hash is made in the air fryer for a quick, easy meal with lovely crisp edges.
Ingredients
- 200g black pudding, sliced
- 300g potatoes, diced into small cubes
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Method
- Preheat the air fryer to 180°C (360°F).
- Peel the potatoes and dice them into small cubes. Cut the black pudding into bite-sized pieces. Finely chop the onion and red bell pepper. Mince the garlic cloves.
- In a large bowl, mix together the potatoes, onion, bell pepper and garlic. Drizzle over the olive oil, season with salt and pepper, and toss until everything is evenly coated.
- Tip the vegetable mixture into the air fryer basket and spread it out in an even layer. Cook for about 15 minutes, shaking the basket halfway through.
- Add the black pudding slices to the air fryer basket and gently mix them through the vegetables. Cook for another 5-7 minutes, until the potatoes are golden brown and the black pudding is crispy.
- Spoon the hash onto serving plates and garnish with freshly chopped parsley. Serve hot.
Why this works in an air fryer
Small potato cubes expose more surface area, so the air fryer’s fast convection drives off moisture and browns the edges before the centres dry out. Adding black pudding later protects it from crumbling and lets its fat render over the hash, helping the potatoes crisp while the blood-and-oat mixture forms a brittle crust.
Equipment notes
Assumes a 4–5 litre basket with the potato mixture in a loose single layer; in a smaller basket, cook the vegetables in two batches or add 3–5 minutes. In a single-drawer model, keep black pudding on top for the final stage; in a dual-zone air fryer, cook potatoes/veg in one drawer and black pudding in the other for 5–6 minutes, then combine.
Common pitfalls
- Potatoes still pale and leathery after 15 minutes? The cubes are too large or wet; cut to about 1–1.5cm, dry them well, and extend cooking in 3-minute bursts.
- Black pudding turning mushy rather than crisp? It has been stirred too hard or added too early; fold it in gently for only the last 5–7 minutes and leave some pieces exposed to the airflow.
- Onion and pepper scorching before the potatoes colour? The dice are too fine or sitting on top; cut them slightly larger next time and shake so they sit among the potatoes, not above them.
- Hash steaming with no browned edges? The basket is overcrowded; spread into a thinner layer or cook in batches, as trapped steam prevents the surfaces from drying.
Variations & substitutions
- Swap red pepper for mushrooms, but cook the mushrooms with the potatoes from the start so their moisture has time to evaporate.
- Use sweet potato instead of white potato; cut slightly smaller and expect softer centres with quicker browning due to the higher sugar content.
- Add a fried or air-fried egg on top after cooking; it turns the hash into a fuller brunch without changing the main timing.
- Use a vegetarian black pudding alternative; check it earlier, as lower fat versions can dry out and harden faster than traditional black pudding.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat in the air fryer at 170°C for 5–7 minutes, shaking once, until hot throughout and re-crisped.
Nutrition
Calories: 250
