Looking for a way to use up your Christmas dinner leftovers? This quick and easy recipe from M&S is perfect for using up spare sprouts, and makes for a cosy and comforting meal for a cold winter’s evening. Slightly spicy and full of flavour, it’s a new take on a popular classic that the whole family will love. Definitely a dish I’d make again!
Ingredients (to serve 4)
• 6 pork and sweet chilli sausages (I used chorizo sausages as these were out of stock)
• 400g Charlotte potatoes
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 garlic clove, finely chopped
• 300g Brussels sprouts, quartered
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp maple syrup
• 4 eggs
1. Slit the sausage skins, remove the sausage meat and transfer to a bowl.
2. With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.
3. Halve the potatoes (the recipe didn’t mention this but I highly recommend it to reduce cooking time) and boil them for 10-12 minutes, until tender; drain and refresh under cold water. Then, cut them into bite-size chunks and set aside.
4. Heat half the oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often, until browned and cooked through. Remove with a slotted spoon and keep warm.
5. Put the onion into the pan and cook for 4-5 minutes, until softened.
8. Stir in the sausage balls, thyme and maple syrup and keep warm.
9. Heat the remaining oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.
10. Divide the hash among four serving plates and top each with a fried egg.
514 calories, 31.1g fat (9.3g saturated), 34.9g carbohydrates, 13.9g sugar, 7.5g fibre, 25.9g protein, 1.34g salt