Sausage hash

By Drum Digital
21 October 2016

A hearty meal to enjoy any time of the day

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 30 min

3 potatoes

3 medium carrots

15 ml (1 T) olive oil

300 g beef grillers, sliced

1 onion, sliced

2 garlic cloves

5 ml (1 t) cumin seeds

handful parsley, chopped

4 eggs

  1. Bring a large saucepan of water to the boil. Peel and chop the potatoes and carrots into cubes, then add to the pan and cook, covered, for 10 minutes until tender.
  2. Heat the olive oil in a large frying pan. Fry sausages for 5 minutes or until slightly browned, then remove to a plate and keep warm.
  3. Add a little more oil to the frying pan, then fry the cumin seeds, onion and garlic for 5 minutes.
  4. Drain the potatoes and carrots, then add to the frying pan and cook for 10 minutes, turning occasionally.
  5. Return the sausages to the pan. Stir through the parsley. Make four small holes in the contents of the pan and crack an egg in each. Cook for 5 minutes until ready.

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