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Sausage & leek hash

Name: Sausage & leek hash
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 6 plump sausages; 6 cooked potatoes sliced; 350g cooked, sliced leeks (or broccoli or cabbage); 1 tbsp creamed horseradish sauce, more if you want to heat things up; 100g mature chedder or gruyère grated

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

30 min total 4 460 cal

Ingredients

4 serv.

1 tbsp olive oil
6 plump sausages
6 cooked potatoes sliced
350g cooked, sliced leeks (or broccoli or cabbage)
1 tbsp creamed horseradish sauce, more if you want to heat things up
100g mature chedder or gruyère grated

Instructions

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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.