Paprika Sausage, Potato & Egg Hash

Cook Time: 20-25 mins - Serves: 3

This is very straightforward and a great way to use up the leftovers. Our Paprika chipolatas add a lovely smoky flavour, but feel free to add more veggies, herbs and spices!

Ingredients

• HECK Paprika Chicken Sausages
• 500g Baby Potatoes 
• 3 Large Eggs
• Knob of Butter
• Olive Oil
• Fresh Parsley
• Seasoning
• Bread to serve as toast

Method

• In a large hot pan, cook your paprika chicken sausages with a little oil until golden brown and cooked all the way through.
• Whilst your sausages cook, boil the potatoes in a large pan full of boiling water.
• Once the potatoes have cooked and have softened, slice into half or quarters then place into a large hot frying pan along with a knob of butter. Fry until slightly crispy on the edges.
• Slice up the cooked sausages and add to the potatoes.
• Make 3 wells, then crack in the eggs. Cover with a lid and allow to simmer on a low heat for a few minutes until the whites of the eggs are completely cooked with a runny yolk.
• Once all cooked, sprinkle over some seasoning and fresh herbs.
• Serve with slices of toast, perfect for dipping into the runny egg yolks!