Sausage and potato hash shown in a frying pan

Sausage, carrot and cumin hash

Name: Sausage, carrot and cumin hash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 large potatoes; 3 carrots; 1 tbsp olive oil, pus extra; 6 free-range cumberland sausages or 12 chipolatas; 1 onion; 2 garlic cloves; 1 tsp cumin seeds; Bunch fresh flatleaf parsley; 30g gruyère or cheddar

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

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Feed four people for around a fiver with this easy throw-it-all-together sausage recipe made with carrots, potatoes and garlic.

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Ingredients

3 large potatoes
3 carrots
1 tbsp olive oil, pus extra
6 free-range cumberland sausages or 12 chipolatas
1 onion
2 garlic cloves
1 tsp cumin seeds
Bunch fresh flatleaf parsley
30g gruyère or cheddar

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Method

Bring a large saucepan of water to the boil. Peel and chop the potatoes and carrots into 1-2cm cubes, then add to the pan and cook, covered, for 10-15 minutes until tender.
Meanwhile, heat the olive oil in a large ovenproof frying pan and slice the sausages. Fry for 5 minutes or until coloured slightly, then remove to a plate and keep warm.
Slice the onion and crush the garlic. Add a little more oil to the frying pan, then fry the cumin seeds, onion and garlic for 5 minutes.
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Drain the potatoes and carrots, then add to the frying pan and cook for 10 minutes, turning occasionally. Heat the grill to high.
Return the sausages to the pan. Chop, then stir through the parsley. Coarsely grate over the cheese, then grill for 5 minutes until melted.