FRUGAL: SAUSAGE & CRISPY POTATO HASH, leftovers, fodmap option, lower-fat, higher fibre

Proves frugal food can be appetising, comforting and delicious...

first posted 2019; update 11/24

The entire family will love this
'...surprisingly welcome after months of salads & bbq'd/cold meats' Taster

photo 18/7/19

Sausage and Vegetable Hash is the perfect post-holiday meal as family time, effort and budget is directed toward school uniforms and equipment.

Sausage Hash is great at using up leftovers and is very easy to put together.

if the sausages have to be cooked from scratch, two simple tricks are useful.  See Tips below.  

Another option is to opt for 67's nitrate-free sausage meat, rolled into generously portioned mini-meat balls & poached or baked.

One of the most satisfing things about this dish is the crispy sautéed potatoes, fried lightly in oil until golden brown and crunchy at the edges.  

The key to the dish is to sauté ingredients individually in a hot pan until beautifully burnished, set aside and keep warm until the rest is ready.  Then toss everything in the hot pan before serving.  

Feeds: 4 but recipe multiples easily
Cost: Min £5, depending on protein & leftovers

Ingreds:
     olive oil 

     4-8 cold cooked vegetarian or meat sausages (see options in Tips below), cut thickly & quartered OR equiv in sausage meat 

     1/2-3/4 kilo/1-1.5 pounds cooked potatoes, pref skin on, in generous chunks eg quartered new potatoes
     
     1 med-large onion in med dice or whites of a bunch of green onions, in medium slices (fodmap-phobes, leave out onions OR use onion infused oil and garnish with chopped fresh chives or finely sliced green of green onions)
     2 large sticks peeled celery, in similar size to onions
  
     generous handful tender stem broccoli or broccoli heads & stems plus 
     handful mange tout or green beans dropped into boiling water 3mins then plunged into ice water & drained
     generous handful radishes, top and tailed, halved & in med thin slices

     2-3 medium tomatoes or half a generous cupful baby tomatoes, cut in similar size to the sausages 

Method:

1. Place a large non-stick frying pan over med-high heat; when you can feel the heat coming off the bottom, spray generously with olive oil
2. Toss in sausages, leave a few minutes until brown & crispy, toss & stir until the sides are coloured; set aside in a large bowl
3. Add onions & celery to pan, stir-fry until 3/4 cooked; add to bowl with sausages
4. Spray pan lightly with olive oil if needed; toss in green veg; stir fry a few mins until just beginning to colour; add to bowl
5. Scrape pan to remove any burnt on bits; add to bowl
6. Spray pan generously; add potatoes, cook until brown and crusty all over - it'll take a few minutes
7. When potatoes are ready, add back sausages and other veg, radishes and tomatoes
8. Turn down heat to med; heat through 2-3 mins
9. Season and serve

Comments:

'Gosh I didn't realise how welcome this would be after months of salads & barbecued/cold meats!' Retired writer

Tips:

• Easy cook sausages.  Proper bangers don't have to be fried separately; either (a) bake them in a 180c/350 oven 20 mins OR (b) poach them in a saucepan of softly boiling water 15 mins or until there is no pink left in the middle. (Both methods release fat, making them healthier.)  
• This would also work with spiced or marinaded firm tofu.  Cooked salmon and tuna could also replace sausages but should be carefully stirred in during the last minutes of cooking 
• 67 Savoury Spice Rub will add something special to this dish 

More frugal sausage dishes on Recipes II/Pork...

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.