Sausage Hash
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 1 large potato
- • low-calorie cooking spray
- • 1 red onion, (peeled and diced)
- • 1 pepper, (peeled and diced)
- • 1 tbsp season all
- • 1 courgette, (sliced)
- • 4 reduced-fat sausages, (cooked and sliced)
- • 2 medium eggs
Preparation Steps
Dice the potato (no need to peel). Place it in a pan of cold salted water, and bring to the boil. Cook for 8 minutes — until the potato is just soft.
Preheat the oven to 200°C.
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and peppers and fry for 5 minutes. Add the softened potato and sprinkle over the season all, stirring to coat.
Add the courgettes and cooked sausage, and continue to cook for 5 minutes — until browned.
Divide the mixture equally between two ovenproof dishes, and make a shallow well in each one.
Crack an egg into each well and cook in the oven for about 12 minutes, until the egg is set. 12 minutes will give you a runny egg, so if you prefer a harder yolk, leave it in for a couple of extra minutes.