Sausage & leek hash

Sausage & leek hash

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(23 ratings)

Ready in 20-30 minutes

Easy

Serves 4
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers

Nutrition and extra info

Nutrition: per serving

  • kcal460
  • fat31g
  • saturates13g
  • carbs24g
  • sugars0g
  • fibre3g
  • protein23g
  • salt2.72g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 plump sausages
  • 6 cooked potatoes, sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 350g cooked, sliced leeks (or broccoli or cabbage)
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tbsp creamed horseradish sauce, more if you want to heat things up
    Horseradish root on a wooden chopping board

    Horseradish

    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.

    It…

  • 100g mature chedder or Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

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.

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Comments, questions and tips

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jb5370
30th Sep, 2010
5.05
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
9th Jul, 2010
5.05
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
31st Mar, 2010
4.05
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
14th Dec, 2009
4.05
Fantastic way to use up leftovers and great comfort food!
catscooking
28th Jun, 2009
I used horseradish and mustard which tasted great. great recipe and very easy
purpleflufff
15th Apr, 2009
3.05
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
24th Feb, 2009
5.05
This was lovely comfort food. I added some chilli to the horseradish & it gave it a bit of a kick!! would make again
alecdykes
3rd Oct, 2008
5.05
Good comfort food on a cold winter's evening. Don't make in too large a quantity though - can be a bit cloying!
clairebear
7th Jun, 2008
Very easy and tasty dish. Would make again.
purpleloops
10th Feb, 2008
5.05
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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