Potato hash with Italian sausage and good cheese
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Cook the potatoes in boiling salted water until tender but definitely not overdone. Drain and leave aside. Slice the sausage into rounds or chunks depending on your particular preference.
Pan fry the sausage for 5 minutes, they should release their own fats or oils, add the pine nuts, cooking for a further 2-3 minutes.Â
Add the potatoes and red onion to the pan cooking until the red onion softens and the potatoes begin to stick to the pan.Â
Peel the cheese into the pan in slivers with a peeler. Move the ingredients around the pan for a further few minutes until the cheese is nice and melted. Scatter over the parsley and serve.
Ingredients
600g waxy potatoes, peeled and cut into chunks
1 red onion, thinly slicedÂ
1 medium Italian sausage (fennel & chilli) or ChorizoÂ
handful of parsley leaves, choppedÂ
small handful of pine nutsÂ
150g hard sheep’s' cheese like Cais na TireÂ
50g butterÂ
olive oilÂ
sea salt
black pepperÂ
Method
Cook the potatoes in boiling salted water until tender but definitely not overdone. Drain and leave aside. Slice the sausage into rounds or chunks depending on your particular preference.
Pan fry the sausage for 5 minutes, they should release their own fats or oils, add the pine nuts, cooking for a further 2-3 minutes.Â
Add the potatoes and red onion to the pan cooking until the red onion softens and the potatoes begin to stick to the pan.Â
Peel the cheese into the pan in slivers with a peeler. Move the ingredients around the pan for a further few minutes until the cheese is nice and melted. Scatter over the parsley and serve.
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