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!

Ingredients

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

Method

  • 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

 

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