By Hollie Harris
Here’s an oldie, but a goodie – and it cleans out the fridge before your next shop. Sausage and vegetable hash is a one-pan wonder which is just perfect for a hearty brekkie, lunch or dinner.
INGREDIENTS
1 tablespoon olive oil
300g beef sausages
150g button mushrooms, quartered
1 onion, chopped
2 cups cooked sweet potato, cut into 2cm cubes
1 red capsicum, seeded, chopped
2 garlic clove, crushed
1 sprig rosemary, finely chopped
2 cups finely shredded cabbage
4 fried eggs, to serve
Chopped parsley, to serve
Sriracha chilli sauce, to serve
METHOD
Step 1
Heat 2 tsp olive oil in a large frying pan over medium heat. Cook the sausages, turning, for 8 minutes or until browned and almost cooked through. Transfer to a plate.
Step 2
Add the remaining 2 tsp oil to the pan. Increase heat to medium-high. Add the onion, sweet potato, capsicum, garlic and rosemary. Season. Cook, stirring, for 5 minutes or until vegies are browned and crisp. Add the root vegetables to the pan. Cook, stirring often, for 5 minutes or until warmed through. Slice the sausages. Add to pan with shredded vegies. Toss to combine. Cover and cook for 5 minutes or until wilted. Season.
Step 3
Top hash with fried eggs. Serve sprinkled with parsley and drizzle with sriracha if you like it spicy.
