Sausage and potato hash with egg and shallots

A tasty twist on sausage and egg this brunch dish is perfect for those long lazy mornings and satisfying enough to set you up for the rest of the day.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

You’ll need:

 500g potatoes, peeled and cubed

2tbsp olive oil

200g round shallots, peeled and quartered

A bunch of asparagus

6 good quality sausages

1 tsp chilli flakes

A small handful flat leaf parsley

Salt and pepper


A knob of butter

Ketchup and mustard

What to do:

Parboil the potatoes until they are almost cooked through, drain and set to one side.

While the potatoes are cooking, heat the oil in a frying pan and cook the shallots until they start to soften.  Squeeze the sausages out of their skins and make them into little sausage balls. Add them to the hot pan, cook for a few minutes then add the asparagus and potatoes and cook everything together until golden and crispy, you may need a little more oil.

Sprinkle over the chilli flakes and parsley and season.  Keep warm while you fry the eggs in a little butter.

Serve the eggs on top of the hash, with mustard and ketchup on the side.

Recipe courtesy of UK Shallots

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We were brought up on simple but nourishing food. In Cornwall we had plenty of fish and our proper job pasties.
16th May 2020
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Wow, sounds delicious, except the chilli. Sounds reminiscent of the stuff my mother would rustle up in the 50's when money was tight. Minus the asparagus of course, that was unknown to us then, hash often had spring onions from the garden in.
Still love hash, especially corned beef. Funny, it used to be a cheap meal when cash was tight, expensive now. Cannot understand why meat is comparably cheaper than then, but corned beef is so much more expensive. Was it war surplus that we were eating?

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