Name: Sausage & leek hash
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 6 plump sausages; 6 cooked potatoes sliced; 350g cooked, sliced leeks (or broccoli or cabbage); 1 tbsp creamed horseradish sauce, more if you want to heat things up; 100g mature chedder or gruyère grated

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Sausage & leek hash

Sausage & leek hash

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 20-30 minutes

A star rating of 4.3 out of 5.38 ratingsRate

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This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
6 plump sausages
6 cooked potatoes

sliced
350g cooked, sliced leeks

(or broccoli or cabbage)
1 tbsp creamed horseradish

sauce, more if you want to heat things up
100g mature chedder or gruyère

grated

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Nutrition: per serving

kcal460
fat31g
saturates13g
carbs24g
sugars0g
fibre3g
protein23g
salt2.72g

Method

step 1

Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
step 2

Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

RECIPE TIPS

WITH MUSTARD

Try wholegrain mustard instead of horseradish if you like.

Recipe from Good Food magazine, March 2004

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A star rating of 4.3 out of 5.38 ratings

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