The Smokin' Butcher Smoked Black Pudding & Chorizo Potato Hash Skillet

At The Smokin’ Butcher, we believe every dish should tell a story. This hearty skillet hash brings together the bold, beechwood–smoked flavour of our award-winning black pudding with the spicy kick of chorizo and the comfort of golden, crispy potatoes. Cooked all in one pan and finished with perfectly baked eggs, it’s rustic food at its finest — simple, generous, and full of character. Whether it’s a weekend brunch or a midweek supper, this skillet is proof that honest Irish craft and big flavours make the best kind of meal.

Ingredients

• 400 g baby potatoes, diced into small cubes (skin on for texture)
• 150 g Spanish-style chorizo, diced
• 200 g Smokin’ Butcher smoked black pudding, chopped into chunks
• 1 medium red onion, finely sliced
• 1 red pepper, sliced (optional, adds sweetness & colour)
• 1 tbsp olive oil (you’ll need less because of the chorizo oil)
• 4 eggs
• Fresh flat-leaf parsley or coriander, chopped (to garnish)
• Salt & cracked black pepper
• Optional: pinch of smoked paprika or chili flakes for extra heat

Method

Cook the potatoes

Parboil the diced potatoes in salted water for 5–7 minutes until just tender. Drain and set aside.

Render the chorizo

Place a large ovenproof skillet over medium heat. Add the diced chorizo and cook for 4–5 minutes until it releases its paprika-rich oil and begins to crisp.

Remove a few pieces for garnish and leave the rest in the pan.

Add potatoes & veg

Add the parboiled potatoes to the skillet, tossing them in the chorizo oil until golden and crisp (5–6 minutes).

Stir in onion (and red pepper if using) and cook until softened. Season lightly.

Fold in smoked black pudding

To prepare the pudding, make a long cut with a sharp knife from top to bottom of the smoked black pudding casing, then peel it away and slice or crumble the pudding as required.

Add the smoked black pudding chunks and fry gently for ~4 minutes until the edges crisp while keeping the inside soft.

Add eggs to bake in skillet

Make 4 little wells in the mixture and crack an egg into each.

Reduce the heat, cover the skillet with a lid (or foil), and cook until the eggs are just set (3–4 minutes for runny yolks, longer if you prefer firm).

Finish & serve

Sprinkle with chopped parsley (or coriander) and a pinch of smoked paprika or chili flakes if you want extra heat. Serve straight from the skillet at the table for a rustic, shareable brunch or dinner.