Sausage, mus­tard & ap­ple hash

BBC Good Food - - Easy Everyday -

SERVES 2 PREP 5 mins COOK 30 mins EASY

450g white pota­toes, peeled and cut into 2cm cubes

30g but­ter olive oil, for fry­ing

2 small Cox’s ap­ples, cored and cut into wedges

4 herby pork sausages, cut into chunks

2 tsp whole­grain mus­tard

3 thyme sprigs, leaves picked wa­ter­cress salad, to serve

Bring a large pan of salted wa­ter to the boil. Add the pota­toes and cook for 4 mins. Drain and leave to steam dry in a colan­der. Heat half the but­ter and 1 tbsp olive oil in a large fry­ing pan or shal­low casse­role dish over a medium-high heat. Add the ap­ple

wedges and fry on each side for 5 mins or un­til golden brown and start­ing to caramelise. Re­move with a slot­ted spoon and set aside on a plate.

In the same pan, heat the re­main­ing but­ter and a lit­tle more oil over a medium heat and add the pota­toes and sausage chunks. Fry for 10-15 mins, turn­ing ev­ery so of­ten un­til the pota­toes and sausage are crisp and golden brown. Sea­son to taste. Stir through the mus­tard and the ap­ple wedges, then scat­ter over some thyme leaves, and serve with wa­ter­cress salad.

GOOD TO KNOW healthy • fi­bre • 1 of 5-a-day

• gluten free

PER SERV­ING 727 kcals • fat 48g • sat­u­rates 19g

• carbs 52g • sug­ars 12g • fi­bre 8g • pro­tein 18g • salt 1.9g

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