in Austria

Black pudding – potato hash browns

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Ingredients for 4 servings:

  • 500 g black pudding
  • 500 g waxy potatoes, cooked in their skins, peeled
  • 100 g onion(s)
  • 80 g lard or oil
  • some salt and pepper from the mill
  • marjoram

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Viennese Blunz’ngröstel

Thinly slice the potatoes, slice the skinned black pudding, and finely dice the onions. Lightly sauté the onions in a little fat, add the potatoes, fry until crispy, and season with salt, pepper, and marjoram. Remove the potatoes from the pan and keep warm. Heat the remaining fat and fry the black pudding until very crispy. Then stir in the potatoes and serve. Serve with coleslaw or sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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