first posted 2019; update 11/24
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| The entire family will love this '...surprisingly welcome after months of salads & bbq'd/cold meats' Taster
photo 18/7/19
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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.
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:
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:
