I've done a few versions of this classic brunch dish over the years. It's a kind of meaty bubble and squeak and perfect for using up bits of the goose, turkey or any other Christmas joint. I've used black pudding here, but the principle is the same with any other meat and the egg choice on top is up to you.
300g black pudding, chopped into rough 1cm cubes
2-3tbsp vegetable or corn oil
2 medium onions, peeled and roughly diced
350g small potatoes, peeled, cooked and cut into rough 1cm chunks or quartered if they are small
Salt and pepper
1tbsp Worcestershire sauce
4 free-range duck eggs
Heat a tablespoon or so of vegetable oil in a thick-bottomed pan and cook the butter gently with a lid on for about 5-6 minutes until they are soft, stirring occasionally.
Then remove the lid and turn up the heat to give them a little colour. Put them into a mixing bowl.
Heat some more of the vegetable oil in a frying pan (a cast-iron one, preferably) until it is very hot and then cook the potatoes a few at a time in batches on a high heat until they are lightly coloured, then add them to the onions. Add the black pudding, mix well and season; add Worcestershire sauce to taste.
Divide the mixture and mould it into four flat, roughly 8cm cakes with the help of a stainless steel mould or simply shape them by hand with the help of a palette knife, then refrigerate for a couple of hours or overnight.
Press the breadcrumbs into the cakes then heat some oil in preferably a non-stick frying pan and cook for about 3-4 minutes on each side until they are golden and crisp. Keep them warm in the oven once they are cooked.
When all the hashes are cooked, fry four duck eggs, transfer the hashes to warm plates and slide a fried egg on to each hash.