Name: Scandi-style sausage hash with pickled beetroot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Scandinavian
Ingredients: 2 pork sausages; 200g potato diced (leave the skins on); 1 tbsp olive or vegetable oil; 1 small onion chopped; 1 small apple cored and chopped; 1 egg; 2 cooked beetroot grated; 1 tbsp honey & mustard dressing; 1 tbsp cider or white wine vinegar; rocket to serve

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Scandi-style sausage hash with pickled beetroot

Scandi-style sausage hash with pickled beetroot

Sarah Cook

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Serves 1

Easy

Prep: 20 mins

Cook: 30 mins

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Stick on the frying pan and rustle up this Scandinavian-inspired solo supper with egg, potatoes and sweet pickles

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Ingredients

Nutrition

Units:

MetricUS

2 pork sausages
200g potato

diced (leave the skins on)
1 tbsp olive or vegetable oil
1 small onion

chopped
1 small apple

cored and chopped
1 egg
2 cooked beetroot

grated
1 tbsp honey

& mustard dressing
1 tbsp cider or white wine vinegar
rocket

to serve

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Nutrition: per serving

kcal829
fat51g
saturates14g
carbs66g
sugars24g
fibre9g
protein27g
salt3.2g

Method

step 1

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.
step 2

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.
step 3

Mix the grated beetroot, dressing and vinegar together, and serve with the hot sausage hash, fried egg and rocket.

Recipe from Good Food magazine, March 2014

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