Ingredients

Step by step

1. Boil the potatoes in salted water for 3 minutes or until just tender. Drain and leave to steam dry. Meanwhile, massage the kale with 1 teaspoon of olive oil and some seasoning until wilted. Set aside.
2. Heat 1 tablespoon of oil in a very large frying pan and add the apples. Fry for 10 minutes, stirring occasionally, or until lightly golden. Remove to a plate.
3. Preheat the oven to 200°C, fan 180°C, gas 6. Heat 2 tablespoons of oil in the pan then squeeze the sausages from their skins into the pan and break up the meat with a wooden spoon. Add the potatoes and fry on a medium-low heat without stirring for 5 minutes, then toss and leave for another 3 minutes. Toss and repeat once more, until the mixture has crisped to a deep golden brown.
4. Add the kale in two batches, followed by the caramelised apples. Combine the mustard and honey and stir through the hash, seasoning to taste. If your pan isn’t ovenproof then transfer the mixture to a baking dish. Create 6 divots and crack an egg into each. Bake for 8-10 minutes or until the whites are set but the yolks are still runny – check from the 8-minute point.
5. Meanwhile, whiz the bread to coarse crumbs in a food processor. Heat 2 tablespoons of oil in a pan over a medium heat and add the black pudding, breaking it up as it cooks for 5 minutes. Remove to a bowl with a slotted spoon then add the breadcrumbs to the pan and fry for 3-4 minutes until crunchy and golden brown. Mix with the black pudding and stir through the parsley.
6. Serve the hash hot from the oven, scattered with the black pudding crumbs and some black pepper.