SAUSAGE AND LEEK HASH

A great way to use up leftover veg – mix and match as required

Serves 2

3 vegetarian sausages, defrosted if frozen and sliced on the diagonal
2 leeks, washed and chopped
3 medium potatoes, peeled and chopped into chunks (or leftover roast potatoes)
5-6 broccoli florets
25g butter
1tbsp olive oil
2 free range eggs
1tsp chilli flakes
1tbsp mango chutney (I use this in preference to horseradish sauce)

If not using leftover roast potatoes, put potato chunks in a pan of hot water, bring to the boil and simmer.

After about 5 minutes, add the broccoli.

Cook for a further 5 minutes until both are almost soft. Then drain.
Heat butter and oil in a large pan.
Add leeks, sausages, potatoes and broccoli.

Keep stirring so that the leeks soften and the other items become slightly crisp and brown.
Make two holes and crack an egg into each one.

Sprinkle the chilli flakes over the top.
Cook until the whites are cooked and the yolks are still fairly soft.

Serve with a blob of ketchup.