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.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
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