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Sausage & leek hash
Serves 4
Easy
Total time:
Ready in 20-30 minutes
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers
Skip to ingredients
- 1 tbsp olive oil
- 6 plump sausages
- 6 cooked potatoessliced
- 350g cooked, sliced leeks(or broccoli or cabbage)
- 1 tbsp creamed horseradishsauce, more if you want to heat things up
- 100g mature chedder or gruyèregrated
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.
