Sausage & leek hash
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers
- Ready in 20-30 minutes
- Serves 4
- Easy
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
With mustard
Try wholegrain mustard instead of horseradish if you like.
Method
-
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.
-
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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