There's nothing like homely comfort food where every bite tastes just as good and this one works as both a light summer meal or warming winter meal.
We believe with the right balance, all the tasty foods you love can also be nourishing and healthy. This recipe tastes great, is filling and helps keep you on track with your nutrition goals.
It's great for using any leftover veg in the fridge and you can also pimp it out with any extras you fancy - whether that's beans, a side salad, maybe some chutney or some hot sauce if that's your thing!
Using Skip & Chick sausages means your calories won't suddenly sky-rocket, you'll be getting an extra dose of fibre and your protein will be coming from a plant source (chickpeas) as well the seafood! So you're helping the planet as well as your body!
However, as our sausages are a little hard to get hold of right now (watch this space), please do substitute for your favourite sausages.
This one is great for sharing - served in the pan on a bread board in the middle of the table. Enjoy!
INGREDIENTS (serves 2):
2 x handfuls of fresh pre-chopped kale
5 or 6 x new potatoes
4 x Skip & Chick sausages
2 x large free range eggs
1 x red onion
1 x teaspoon paprika
Pinch of salt
1/4 teaspoon of chilli flakes
Olive oil for frying
Pop your sausages into the oven or grill and cook (as per the packaging instructions) until cooked through and starting to brown. Occasionally turn the sausages to ensure even cooking and set aside once cooked.
In the meantime, add your red onion to the pan and fry in until soft and starting to brown.
If you're using leftover cold potatoes, chop them up into chunks while cold. If you're using fresh, chop them while raw and boil for 5-10 minutes or until starting to soften. (Be careful, they will cook much quicker when chopped.)
Add the chopped potato to the pan and cook on a medium high heat until they start to brown slightly, mixing in with the onion.
When they begin to brown, mix in the chilli flakes, paprika and salt and cook for a further 1 minute.
Now add your sausages. If you prefer bitesized sausage pieces, slice first and then add to the pan. Continue to cook on a medium high heat until sausages are hot through and the potatoes are crisping up.
Add your chopped kale and mix through, frying until for a further 1-2 minutes until soft.
Meanwhile, in a separate pan, fry or poach your eggs and serve on top of the hash.
Sprinkle some extra chilli flakes and salt on top and serve with your favourite sauce or chutney!