Red Pesto and Sausage Hash
10m
prep time
45m
total time
Easy
level
9
ingredients
A tasty twist to a delicious brunch dish. packed with flavour of sautéed sausages, crispy potatoes and vibrant veg all coated in red pesto topped off with a fried egg.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a large frying pan over a medium heat with a little oil. Cook the sausages until browned and cooked through (10-12 minutes). Meanwhile, dice the potatoes into 1-2 cm size cubes.
Step 2
Remove sausages from the pan and set aside. add the diced potatoes to the pan along with an extra drizzle of oil if needed. Fry on a medium heat for 15-20 minutes, stirring occasionally. whilst frying, dice the red onion and the sweet pointed peppers into 1cm pieces.
Step 3
Add the onion and pepper to the pan and fry for 5-7 minutes. Next, roughly chop the sausages into bite-size chunks and add to the pan. Stir in the red pesto and cook for a further 2-3 minutes. season with salt and pepper.
Step 4
In a separate pan, heat the remaining oil and fry the eggs until the white is set, but the yolk is runny. Divide the hash mixture between bowls and top with a fried egg. Add a sprinkle of chilli flakes for some extra heat, if you like.
- Ingredients
- Based on 4 servings
-
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 pinch Chilli Flakes, for a little heat 1 x Sainsbury's Crushed Chillies 32g -
8 Cumberland Sausages 2 x Sainsbury's British Pork Cumberland Sausages, Taste the Difference x6 400g -
1 large Red Onion, diced 1 x Sainsbury's Red Onions Loose -
190g jar Red Pesto 1 x Sainsbury's Pesto, Red 190g -
2 Sweet Pointed Peppers, diced 2 x Sainsbury's Red Sweet Pointed Pepper Each, Taste the Difference -
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
4 medium Red Skinned Potatoes, diced into 1- 2cm pieces 1 x Sainsbury's Red Potatoes 2kg -
4 Eggs 1 x Sainsbury's British Free Range Eggs Large x6
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