Maple sausage and Brussels sprouts hash

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The temperature has dropped outside, the evenings are dark and we're all in need of a good feed come dinner time. This dish, created by Marks & Spencer, is comfort food at its most satisfying – and tasty.

Yields4 Servings
 6 pork and sweet chilli sausages 400g Charlotte potatoes 1 garlic clove (finely chopped) 300g brussels sprouts (quartered) 1 tbsp chopped fresh thyme leaves 1 tbsp maple syrup 4 eggs a large onion (sliced)
1

Slit the sausage skins, remove the sausage meat and transfer to a bowl. With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.

2

Boil the potatoes for 10-12 minutes, until tender, then drain and refresh under cold water. Cut into bite-size pieces.

3

Heat 1 tbsp of olive oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often until browned and cooked through. Remove with a slotted spoon and keep warm.

4

Put the onion into the pan and cook for 4-5 minutes, until softened. Add the garlic and sprouts, and cook for a further 2 minutes. Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden. Stir in the sausage balls, thyme and maple syrup; keep warm.

5

Heat another tbsp of olive oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.

6

Divide the hash among 4 serving plates and top each with a fried egg.

CategoryCuisine

Ingredients

 6 pork and sweet chilli sausages 400g Charlotte potatoes 1 garlic clove (finely chopped) 300g brussels sprouts (quartered) 1 tbsp chopped fresh thyme leaves 1 tbsp maple syrup 4 eggs a large onion (sliced)

Directions

1

Slit the sausage skins, remove the sausage meat and transfer to a bowl. With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.

2

Boil the potatoes for 10-12 minutes, until tender, then drain and refresh under cold water. Cut into bite-size pieces.

3

Heat 1 tbsp of olive oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often until browned and cooked through. Remove with a slotted spoon and keep warm.

4

Put the onion into the pan and cook for 4-5 minutes, until softened. Add the garlic and sprouts, and cook for a further 2 minutes. Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden. Stir in the sausage balls, thyme and maple syrup; keep warm.

5

Heat another tbsp of olive oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.

6

Divide the hash among 4 serving plates and top each with a fried egg.

Maple sausage and Brussels sprouts hash