Prep Time: 15mins - Cook Time: 15mins - Serves 2
Don’t let your roast dinner leftovers go to waste. Use your leftover roast potatoes and veg as the base to this delicious hash recipe. The perfect brunch or dinner.
Ingredients:
4 HECK Pork, Tomato and Olive Chipolatas
6 left over roast potatoes, cut into cubes
200g left over cooked veg (carrots, parsnips, broccoli)
1/2 tbsp olive oil
2 large free range eggs
Method:
- Preheat oven to 180°c/fan 160°c.
- Place a large skillet onto a medium heat, add the oil and cook the sausages for 10 minutes until browned and cooked through. Remove from the pan and cut into small chunks.
- Add the left over potatoes and veg to the skillet and sauté for 5 minutes until warmed through.
- Place the sausages back into the skillet and stir through. Make two wells, crack in the eggs and place in the preheated oven for 8 minutes until whites are set.
- Serve immediately.
Enjoy!
Nutritional Information | Per 100g | Per Portion |
---|---|---|
Energy | 607kJ/146kcal | 1531kJ/367kcal |
Fat | 8.0g | 20g |
of which Saturates | 2.3g | 5.8g |
Carbohydrate | 9.0g | 23g |
of which Sugars | 2.7g | 6.9g |
Protein | 7.9g | 20g |
Salt | 0.24g | 0.62g |