Prep Time: 15 minutes | Cooking Time: 10 minutes | Serves: 6
One Pan Hash

Method

1. Heat the oil in a large non stick frying pan and remove the sausages from their skins.

2. Add the butter and skinned sausages to the pan and brown evenly for a few minutes. Break up the sausage meat as much as you can with your wooden spoon. Add the onion to the pan and stir.

3. Now grate the potato into a sieve and squeeze it as hard as you can over the sink to remove the water. Sprinkle the grated potato over the sausagemeat and onion mix. Stir again to cook evenly and drizzle with Worcestershire Sauce (to taste).

4. After 5 minutes or so, crack the eggs into the pan and cook to your taste. Season and serve straight from the pan with plenty of warm bread and butter or piles of freshly made toast.

Ingredients

2tbsp sunflower oil
50g butter
1 pack debbie&andrew's Harrogate 97% Pork Sausages
1 onion, peeled and sliced
1 small potato, unpeeled
Worcestershire Sauce, to taste
2 eggs
Salt and pepper

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