Sausage & leek hash

Sausage & leek hash

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(32 ratings)

Ready in 20-30 minutes


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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  • 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



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

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



    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


    hors rad-ish

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


  • 100g mature chedder or gruyère, grated



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


  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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Alex Mac's picture
Alex Mac
10th Jun, 2020
How is this hash? Just made it and it didn’t quite turn out the way demonstrated by the recipe/picture. Still don’t understand why this is posted as a “good” recipe when it is in fact just a *bad* one.
ellestardust's picture
9th Apr, 2020
The potatoes just turned to mush, I followed the recipe method exactly and they just break apart. I used mustard as suggested in the tip and also a squeeze of honey, the flavour was delicious but ruined by mushy potatoes.
maggiebleksley's picture
20th Feb, 2020
A good recipe, but 6 potatoes? How long is a piece of string? I'd have thought it depended on the size of the spuds. But, as I guess everybody else has done, I just use the normal amount for the size of my family.
1st Aug, 2015
I made this last night for myself and my partner. Loved it! Such a simple dish and full of flavour. I added mushrooms as an extra too!
6th Mar, 2013
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!!!
2nd Jan, 2013
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.
10th Nov, 2012
Very yummy recipe - great for a cosy autumnal night in! We used our left over jacket potatoes in it.
27th Aug, 2012
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.
15th Feb, 2012
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.
22nd Aug, 2011
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 :)


maggiebleksley's picture
5th Mar, 2019
Looks like a great recipe, but 6 potatoes is rather vague when they come in so many different sizes and as they're sliced anyway, wouldn't it be more helpful to give the required weight rather than the number?
goodfoodteam's picture
11th Mar, 2019
Thanks for your question. If we don't state the weight in a recipe this is because the amount doesn't have to be exact. We'd recommend going for a medium-sized potato.
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