FREE Delivery Over £29.99 Mainland UK Standard Delivery (*Weekday only)

Paprika Sausage, Potato & Egg Hash

Cook Time: 20-25 mins - Serves: 3

This is very straightforward and a great way to use up the leftovers. Our Paprika chipolatas add a lovely smoky flavour, but feel free to add more veggies, herbs and spices!


  • HECK Paprika Chicken Sausages
  • 500g Baby Potatoes 
  • 3 Large Eggs
  • Knob of Butter
  • Olive Oil
  • Fresh Parsley
  • Seasoning
  • Bread to serve as toast


  • In a large hot pan, cook your paprika chicken sausages with a little oil until golden brown and cooked all the way through.
  • Whilst your sausages cook, boil the potatoes in a large pan full of boiling water.
  • Once the potatoes have cooked and have softened, slice into half or quarters then place into a large hot frying pan along with a knob of butter. Fry until slightly crispy on the edges.
  • Slice up the cooked sausages and add to the potatoes.
  • Make 3 wells, then crack in the eggs. Cover with a lid and allow to simmer on a low heat for a few minutes until the whites of the eggs are completely cooked with a runny yolk.
  • Once all cooked, sprinkle over some seasoning and fresh herbs.
  • Serve with slices of toast, perfect for dipping into the runny egg yolks!

Nutritional Information Per 100g Per Portion
Energy 682kJ/162kcal 2408kJ/573kcal
Fat 7.2g 25g
of which Saturates 3.3g 12g
Carbohydrate 13g 44g
of which Sugars 1.0g 3.6g
Protein 11g 39g
Salt 0.82g 2.9g


Older Post
Newer Post
Close (esc)

Welcome to HECK!

Sign up today & receive 10% off your first order

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now