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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patto4795's picture
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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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