Friday, 4 November 2011

Sausage and vegetable hash

To be honest I don't quite remember the exact amounts in this recipe as it was very much a case of "chuck this in there" and pretty much anything goes. I based it on a bubble and squeak type thing, but actually turned out a lot like a Dutch "stamppot". I'm sure pretty much any vegetable can be used, and it makes a great easy, nutritious and filling meal for the closing Autumn nights.

Sausage and vegetable hash

Serves 2

Takes around 40 minutes including chopping time

A pack of 5 or 6 vegetarian sausages

1 leek

150g spinach (I really don't know exactly how much I used here, as I use pellets of frozen spinach up to a certain level in a jug, then defrost)

2 medium-sized potatoes, preferably waxy

A handful of cherry tomatoes

1 tbsp of some kind of seasoning sauce, such as soya sauce or a vegetarain worcester sauce. I used something called "mushroom ketchup", which really doesn't look or taste how it sounds

1 tbsp fresh thyme

1 tsp marmite/yeast extract (optional)

1 clove of garlic, chopped (optional)

* Cut the potatoes into small cubes, the leek into small pieces, the sausages into inch-thick pieces and the tomatoes in half.

* Boil the potatoes for about 15 minutes, then drain and set aside. While they are boiling, heat some oil in a large pan and fry the leeks and garlic for 5 minutes until soft.

* Fry the sausages for around 10 minutes, adding the potatoes and thyme in halfway through.

* Stir in the seasoning sauce and marmite if using, so it sticks to the potato-y bits

* Depending on the nature of your spinach, stir it through with the tomatoes and either leave to wilt or leave to heat through (fresh vs frozen).

* By the end the potato should have broken down a bit, leaving a lovely, mushy mash that sticks everything together. Serve with ketchup!

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