Sausage & leek hash

Sausage & leek hash

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(33 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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3rd Oct, 2008
Good comfort food on a cold winter's evening. Don't make in too large a quantity though - can be a bit cloying!
7th Jun, 2008
Very easy and tasty dish. Would make again.
10th Feb, 2008
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.
26th Jan, 2008
Good way to use up left overs, but otherwise I wouldn't make it again.
31st Oct, 2007
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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