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Sausage and vegetable hash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savor this versatile one-pan sausage and veggie hash any time of day!
Ingredients:
  • 300g beef sausages
  • 150g button mushrooms, quartered
  • 500.00 ml cooked sweet potato, cut into 2cm cubes
  • 1 red capsicum, seeded, chopped
  • 2 garlic clove, crushed
  • 1 sprig rosemary, finely chopped
  • 500.00 ml finely shredded cabbage
  • 4 fried eggs, to serve
  • Chopped parsley, to serve
  • Sriracha chilli sauce, to serve
Instructions:
  • In a large frying pan over medium heat, sizzle 2 tsp of olive oil. Sear the sausages, flipping occasionally, until golden and nearly cooked, about 8 minutes. Plate and set aside.
  • Pour the remaining 2 teaspoons of oil into the pan over medium-high heat. Add onion, sweet potato, bell pepper, garlic, and rosemary. Season with salt and pepper. Sauté for 5 minutes until the vegetables are caramelized and crisp. Then, add the root vegetables and continue cooking, stirring occasionally, for about 5 minutes until heated through. Slice the sausages and mix them in with the shredded vegetables. Combine everything in the pan, cover, and cook for 5 more minutes until veggies are wilted. Season to taste.
  • Garnish the hash with fried eggs, sprinkle with fresh parsley, and drizzle with Sriracha sauce before serving.

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