Christmas Hash
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 200 g roast potatoes (cut into chunks)
- • 67 g cooked carrot (cut into chunks)
- • 60 g cooked Brussels sprouts (cut into quarters)
- • 1 leek (trimmed and sliced)
- • 1 clove garlic (peeled and crushed)
- • 2 bacon medallions (cut into strips)
- • 2 reduced fat pork sausages (cut into chunks)
- • 40 g dried cranberries (chopped)
- • 5 g fresh rosemary (finely chopped)
- • 3 g fresh sage leaves (finely chopped)
- • 4 medium eggs
- • low calorie cooking spray
Preparation Steps
Pre-heat the oven to 180°C. Spray a frying pan with low calorie cooking spray, add the leeks and garlic and fry for 3 minutes. Add the bacon and sausage and continue to fry for a further 4 minutes.
To an ovenproof dish add the sprouts, carrot, potatoes and cranberries. Once cooked, add the contents of the frying pan to the vegetables along with the rosemary and sage.
Give the dish a good stir to fully incorporate all the ingredients. Pop into the oven for 15 minutes until golden brown and crispy round the edges.
When nearly cooked, spray a frying pan with low calorie cooking spray and set on medium heat. Cook your eggs to your liking and serve alongside the vegetable hash.