Sausage & leek hash

Sausage & leek hash

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(21 ratings)

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Cooking time

Ready in 20-30 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
460
protein
23g
carbs
24g
fat
31g
saturates
13g
fibre
3g
sugar
0g
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

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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.

Recipe from Good Food magazine, March 2004

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Comments

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dustyrose's picture

This dish is beautiful! SO easy and cheap!!! I added about 2 serving spoons of soft cheese and a teaspoon of chili powder! Its amazing when ur so fed up of pasta every day!!! Totally going to try parsnip instead of spuds!!!

hmckee1989's picture
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I've not been feeling too great today so this provided an easy, quick meal with very few ingredients to prepare (though the ingredients do deceptively say cooked potatoes which makes it take 30 mins longer).
I made it exactly as the recipe states and can understand what people mean when they say the leek starts to brown before the potatoes do. However, keeping them moving round the pan while the potatoes browned helped.
Due to my cold I thought this meal was average; (3 stars) but my husband loved it, so I gave it an extra star.

wirm2000's picture
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Very yummy recipe - great for a cosy autumnal night in! We used our left over jacket potatoes in it.

somerville4415's picture

Just made this dish, but made a few changes. Try using sliced potatoes, season leeks with nutmeg, do leeks and potatoes in separate pans and do sausages on the George Foreman for the healthier option.

Mix Leeks & sausages together in large ovenproof dish, top with your sliced potatoes and cheese, pop in oven for 15 mins and serve.

The nutmeg on the leeks, I learned while living in Belgium, they even use it in mashed potatoes, strange but very tasty.

jinxii's picture

Changed the recipe slightly. Added some red onion and used wholegrain mustard instead of horseradish. Also used new potatoes in chunks and butter instead of oil.
Once cooked, I put all the ingredients in an ovenproof dish, sprinkled on the cheese and grilled until bubbling.
It was absolutely scrummy. Will definitely make this again.

oorbelle's picture
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although my dish NEVER looks like it does in the picture its great! although sometimes a bit greasy but we soon fix that with a little kitchen roll :)

leahhawks87's picture
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Just had this for dinner - really nom! Used parsnip instead of potato plus added diced apple. Although my OH and I found the cheese unnecessary. Would definitely have again but will probably cook everything together in oven next time.

suepine's picture
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forgot to add the cheese, but still delicious. Cheap and very easy to make.

claudia_luna's picture

Lovely recipe! Though I think it'll be better to add to this recipe the cooking time of potatoes and leeks as not everybody will have them alredy cooked.
I used a Dijon mustard and single cream (ingredients I had in my cupboard) instead of horse radish, and it was very nice and yummy!

jb5370's picture
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This was a big hit in our house as anything with cheese and leeks tends to be! Pre cooking the potatoes is the way to do it (as the ingredients list says). I use half fat creme fraiche rather than horse radish sauce.

sweeny84's picture
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I have cooked this recipe three times now and not only has it gone down a treat with my friends but also my family and 18mnth old niece!. I've not had a problem with timing the potatoes to cook in time personally. Such a great dish my sister left with the recipe.
Thank you good food :)

dancingbunny's picture
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It tasted great, but the potatoes actually took a lot longer to cook than the leek, which was beginning to burn before the potatoes were done so I ended up having to microwave them I for a few minutes before could add the sausages. To anyone considering this recipe I would recommend using pre-cooked potatoes.

eleanormayo's picture
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Fantastic way to use up leftovers and great comfort food!

catscooking's picture

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

purpleflufff's picture
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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.

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

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

clairebear's picture

Very easy and tasty dish. Would make again.

purpleloops's picture
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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.

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

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