Sausage & leek hash

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Good Food

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Recipe by Good Food

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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.

With mustard

Try wholegrain mustard instead of horseradish if you like.

Per serving

460 kcalories, protein 23g, carbohydrate 24g, fat 31 g, saturated fat 13g, fibre 3g, salt 2.72 g

'This was very easy to make - basically, it's all lobbed into the pan to heat through. We liked the way the cheese went gooey and held everything together.'

Latest comments and suggestions

• Patto

  31 October 2007

  Patto rated and commented on this recipe

  

  This is a cheap, satisfying 'throw together' dish that kids and adults will love. Makes a perfect, quick midweek teatime meal. The shredded cabbage works really well too. If you prefer, you could substitute the horseradish for creme fraiche with a pinch of chili flakes perhaps.

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• %%

  26 January 2008

  %% rated and commented on this recipe

  

  Good way to use up left overs, but otherwise I wouldn't make it again.

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• Laura

  10 February 2008

  Laura rated and commented on this recipe

  

  This is a great recipe, and is also a good way to use up any left over veg. I use wholegrain mustard instead of horseradish which works really well.

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• Mrs.C

  19 April 2008

  Mrs.C rated this recipe

  

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• Claire

  07 June 2008

  Claire commented on this recipe

  Very easy and tasty dish. Would make again.

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• ecky

  03 October 2008

  ecky rated and commented on this recipe

  

  Good comfort food on a cold winter's evening. Don't make in too large a quantity though - can be a bit cloying!

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• sal

  24 February 2009

  sal rated and commented on this recipe

  

  This was lovely comfort food. I added some chilli to the horseradish & it gave it a bit of a kick!! would make again

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• Lynsey

  04 March 2009

  Lynsey rated this recipe

  

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• Girl Flower

  15 April 2009

  Girl Flower rated and commented on this recipe

  

  Nice and easy and quick too if you already have the potatoes cooked. I realised when making it that the potatoes needed to be done first so this took longer than hoped. Having said that I would definately make again.

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• Cat S

  28 June 2009

  Cat S commented on this recipe

  I used horseradish and mustard which tasted great. great recipe and very easy

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

Per serving

460 kcalories, protein 23g, carbohydrate 24g, fat 31 g, saturated fat 13g, fibre 3g, salt 2.72 g

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