- 2 pork sausages
- 200g potato, diced (leave the skins on)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive or vegetable oil
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small apple, cored and chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 cooked beetroot, grated
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 tbsp honey & mustard dressing
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp cider or white wine vinegar
- rocket, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Boil a pan of water. Add the sausages and cook for 5 mins, then add the potatoes for another 5 mins. Drain well and slice the sausages.
Meanwhile, heat the oil in a small frying pan and fry the onion and apple until softened. Add the sliced sausages, potatoes and seasoning, then increase the heat and fry until golden and crispy, mashing the potatoes a little as you fry. If your pan is ovenproof, crack the egg on top and grill for a few mins until cooked to your liking. If not, fry the egg in a second pan.
Mix the grated beetroot, dressing and vinegar together, and serve with the hot sausage hash, fried egg and rocket.