Sausage house hash

Yield: 4 servings

Measure Ingredient
625 grams Potatoes; peeled and roughly
\N \N ; chopped (1 1/4lb)
3 tablespoons Olive oil
1 large Onion; peeled and thinly
\N \N ; sliced
1 \N Clove garlic; crushed
1 teaspoon Paprika
\N \N Salt and freshly ground black pepper
1 \N 454 gram pac Lincolnshire or Porkinson sausages; grilled for 5
\N \N ; minutes on each
\N \N ; side
250 grams Mushrooms; quartered
1 \N 375 g carton ready made beef gravy

Preheat the oven to 190C, 375F, Gas Mark 5.

Place the potatoes in a large saucepan and cover with cold water. Cover, bring to the boil and simmer for 10 minutes. Drain.

Heat 2 tablespoons of the oil in a large frying pan and add the onions, stir-fry for 5-6 minutes then add the potatoes and garlic. Stir-fry for 2-3 minutes then add the paprika and seasoning.

Spoon the potato mixture into an ovenproof dish. Cut each sausage into 3 cutting on the diagonal and spread over the top of the potatoes. Place in the preheated oven and cook for 20 minutes.

Heat the remaining oil in the pan used for the potatoes, add the mushrooms and cook for 4-5 minutes and stir in the gravy. Heat through and keep warm.

When the hash is ready, remove from the oven, pour over the gravy and serve.

Notes Delicious served with broccoli florets.

Converted by MC_Buster.

NOTES : An American presentation of sausage and masha classic favourite.

Converted by MM_Buster v2.0l.

Similar recipes