Sausage & leek hash
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Sausage & leek hash

By Good Food

Contains pork – recipe is for non-Muslims only
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers

  • Ready in 20-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 460
  • fat 31g
  • saturates 13g
  • carbs 24g
  • sugars 0g
  • fibre 3g
  • protein 23g
  • salt 2.72g

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

Tip

With mustard
Try wholegrain mustard instead of horseradish if you like.

Method

  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.

  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.

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