Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C fan, gas 6. Halve or chop any larger potatoes so they're all roughly the same size. Boil for 14-16 minutes until tender, drain well and tip back into the pan to steam dry briefly.
2. Snip the sausages apart, space them out in a roasting tin and bake for 15 minutes. Give the tin a shake halfway.
3. Start on the hash: heat half the oil in a wide, shallow ovenproof pan (if you don't have one, use a regular frying pan now, then transfer everything to an ovenproof dish once browned, before adding the eggs). Fry the black pudding for a few minutes until darkened and crispy. Tip out to a plate. Add the potatoes to the pan with the rest of the oil and fry for 10 minutes, stirring occasionally until golden and crisp.
4. When the sausages have had 15 minutes, add the bacon to the tray and return to the oven for 5 minutes. Turn off the heat under the pan of hash and tip in the fried black pudding, spring onions, most of the parsley and seasoning. Add a few knobs of butter and mix together well (tip into a baking dish now if needed). Make six small spaces amongst the hash and crack in your eggs.
5. Transfer the hash to the oven and flip the bacon. Cook everything for another 10 minutes. Remove the bacon and sausages and continue cooking the hash until the eggs are done to your liking. An extra 2-3 minutes should give still-runny yolks and set whites.
6. Scatter the hash with parsley and serve with the bacon and sausages, plus your preferred sides.