Sausage & leek hash

10-30 minutes 30-60 minutes 4 servings 600 kcal or less gruyère horseradish leek leeks mains potato potatoes quick sausage sausages

N/A

Source

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

Method

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.

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.