Sausage & corn hash

A delicious mixture of ingredients that make a dish suitable for a quick supper or serve for brunch while enjoying a lazy weekend. There are many flavours of sausages available so choose those to suit your taste such as Cumberland or sausage and leek or ones with chilli. Serve with grilled cherry tomatoes or halved beefsteak tomatoes to complete the meal.

• Serves: 4

What you need:

Equipment:

• Medium Saucepan
• Grill pan
• Tongs
• Large frying pan
• Baking sheet

Ingredients:

• 450g potatoes, peeled
• 340g chipolata sausages
• 1 tsp vegetable oil
• 1 small onion, chopped
• 198g can Green Giant Sweetcorn, drained
• 4 large eggs
• 4 beefsteak, halved or 150g cherry tomatoes on the vine

What you do:

1. Cut the potatoes into 2.5cm (1”) cubes and put into a pan with boiling water, boil for 6-7 minutes until almost cooked. Tip into a sieve and drain. While the potatoes are cooking, put the sausages under the grill and cook for 6 minutes, turning until browned. Remove and using tongs, cut into 3 cm pieces.
2. Heat a very large frying pan, add the oil and then the potatoes and cook over a medium high heat, turning them for about 5 minutes until they are turning brown. Add and onion and continue to cook for a further 5 minutes or until the potatoes have a golden crust. Stir in the sausages and sweetcorn and toss together for 1-2 minutes
3. Make 4 dips in the hash and crack an egg into each one. Cover with a lid or baking sheet and cook over a medium low heat for 8-10 minutes until the whites are set and the yolks still soft. While the eggs are cooking grill, brush the tomatoes with a little oil and grill. Serve the hash with the tomatoes.

Handy cook's tip:

Look for good quality sausages as generally they will contain less fat and more meat.

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