I love a good one-pot-wonder. And this one is super easy for all you busy Mums out there! Whose children (and husbands for that matter) wouldn’t be happy eating sausgaes and chips for dinner – because basically this is a ‘fancy’ version of sausages and chips!
Now don’t get confused – when I say ‘hash’, I’m not talking about ‘pot’ or ‘cannibas’. Hash is a dish consisting of diced meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such asonions.
The name is derived from the French verb hacher (to chop).
Hash has recently made a comeback as more than just a dish for leftovers or breakfasts of last resort. High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes was self-published in 2012.
PORK AND HASH HOT POT
6 pork and apple sausages
2 red onions
1 large sweet potato
3 medium potatoes
2 medium carrots
1 large green apple
1 bunch of sage
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
Brown off your pork sausages, remove from the pan and set aside.
Heat the oil and then add the red onions and allow to soften. Wizz your veggies through a food processor on the ‘chip’ cutter and then add to the pan. Season with salt and pepper, place your sausages amongst the ‘hash’ and then put in a 180 degree oven for 30 minutes.
Remove the pan from the oven and place back on the stove top, mix through the sage and balsamic vinegar until the vinegar reduces (approximately 2 minutes) and then serve.
