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.


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


  1. Preheat oven to 180°c/fan 160°c.
  2. 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.
  3. Add the left over potatoes and veg to the skillet and sauté for 5 minutes until warmed through.
  4. 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.
  5. Serve immediately.


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
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