Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons seeded mustard
- 1 onion, thinly sliced
- 300grams Brussels sprouts, halved
- 1/3 cup light sour cream
- 2tablespoons olive oil
- 1tablespoons rosemary
- 500grams small white potatoes, cut into 2cm chunks
- 4 Jamie classic Cumberland s, cut into chunks
Nutrition per serving
1740kJ
Protein
18.4grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pork sausages and rosemary potato are a tried and true flavour combination. Try this European hash on the weekend for breakfast or brunch.
Method
Step 1 of 3
Heat oil in large heavy-based frying pan over high heat. Add potato and onion, cover and cook for 8 minutes, stirring every 2 minutes, or until onion is golden brown and starts to crispen.
Step 2 of 3
Add rosemary and sausage to pan. Cook for 5 minutes, turning often, or until sausage is well browned and potato is crisp.
Step 3 of 3
Add sprouts to pan. Stir and cook for 1 minute. Add 1/2 cup hot water and cover with lid. Reduce heat to medium and simmer for 10 minutes or until potato is completely tender when pierced with a fork. Season to taste. Transfer to a serving bowl. Combine mustard with sour cream in small bowl, drizzle over hash and serve.
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