Got some leftover bangers? Slice 'em up, crisp 'em up and eat them with sweet potato hash. Willy x
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Serves
4
Sweet Potato
Red Onion
Garlic Powder
Smoked Paprika
Egg
Plain Flour
Pork Sausage
Chive
Mayonnaise
Garlic Clove
Lemon
Vegetable Oil
Salt
Black Pepper
Serves
4
Sweet Potato
Red Onion
Garlic Powder
Smoked Paprika
Egg
Plain Flour
Pork Sausage
Chive
Mayonnaise
Garlic Clove
Lemon
Vegetable Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Coarsely grate the sweet potatoes and onion. Season liberally with salt, wrap with a clean tea towel and give it a good squeeze to remove excess moisture.
Step 2.
Add the grated potato and onion to a mixing bowl and add the garlic powder and smoked paprika. Crack in one egg and add the flour. Give it a thorough mix and set aside.
Step 3.
Slice the sausages into rounds and finely chop the chives.
Step 4.
Add the mayo to a bowl and add the chopped chives, reserving a pinch. Finely grate in the garlic clove and add the zest and juice of 1 lemon. Give a good mix and season.
Step 5.
Set a large frying pan over a medium heat. Add a splash of veg oil and add your sausage slices. Fry until crispy on both sides, this will take around 5 mins. Remove from the pan.
Step 6.
Grab a handful of your sweet potato mix and form into a patty, add to the pan with a splash more oil. Fill the pan with your potato patties and cook for 5 mins on each side or until golden brown, crispy and cooked through. Repeat until you’ve used all of your mix.
Step 7.
Now fry the remaining four eggs with a pinch of salt.
Step 8.
Divide the crispy sausage, hash browns and mayo between four warm plates. Top each with a fried egg and the remaining chives.
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