Since discovering sausage hash, this has become a firm favourite. It’s an alternative way to serve and eat sausages and mixed with the potatoes and tomato puree, it becomes a delicious dish. All the ingredients go in one-pot, apart from the boiling of the potatoes, making it easy to clean up.
I like to start with a dry pan, as the sausages have enough fat in them to fry. I squeeze them between my fingers to break them up into the pan. With some sausages, I discard the skins when mashing them, but most sausages are fine to throw the whole lot in.
Boiling potatoes can be a time-consuming job, so my kitchen hack is to start with boiling water. Chop the potatoes up small, so they don’t take long to cook. The potatoes can cook while the sausages are frying.
Once the sausages are cooked, the rest of the ingredients can be added as well as the potatoes and warmed through. It’s important to tip the potatoes in slowly and stir them carefully as they can break down and become mushy. I stir in the frozen peas with the potatoes as they cook in the warm sausage hash. I serve sausage hash with a green salad or drizzled with balsamic vinegar. It’s gone before you know it, because everyone in my house loves this meal!
This meal freezes well. The only problem is my sausage hash vanishes before I can even attempt to freeze portions. We both, including myself, have second portions because it’s so tasty. This meal does take longer to cook when making more portions. I stir the sausage meat around as it cooks and it usually takes about 20 minutes to cook. I would recommend not to double the amount of potatoes, but only put the higher amount in, as this is a better ratio to the sausage meat.