ONE-PAN SAUSAGE HASH

Updated at: Thu, 17 Aug 2023 04:04:23 GMT

Step 1

Deseed the squash, scrub with the potato and chop both into 1cm dice. Peel the onion and chop the same size. Squeeze the sausage meat out of the skins into a large non-stick frying pan on a medium-high heat (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying). Break it up with a wooden spoon and fry until lightly golden, stirring regularly. Sprinkle in most of the caraway seeds, then add the squash, potato and onion. Season with sea salt and black pepper, add 50ml of water, cover and cook for 20 minutes, or until golden and cooked through, stirring and smashing occasionally and scraping up any sticky bits.

Step 2

Meanwhile, coarsely grate the red cabbage and toss in a little red wine vinegar, then coarsely grate the apple. Divide the hash between warm plates, leaving the pan on the heat. Put 1 tablespoon of oil into the pan, sprinkle in the remaining caraway seeds, crack in the eggs and fry to your liking, spooning over the oil and seeds as they cook. Quickly drain the eggs on kitchen paper, then place on top of the hash and serve sprinkled with the grated red cabbage and apple.

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