Made With

Instructions

1. Cut the potatoes into 2.5cm (1”) cubes and put into a pan with boiling water, boil for 6-7 minutes until almost cooked. Tip into a sieve and drain. While the potatoes are cooking, put the sausages under the grill and cook for 6 minutes, turning until browned.
2. Remove and using tongs, cut into 3 cm pieces.
3. Heat a very large frying pan, add the oil and then the potatoes and cook over a medium high heat, turning them for about 5 minutes until they are turning brown. Add and onion and continue to cook for a further 5 minutes or until the potatoes have a golden crust.
4. Stir in the sausages and sweet corn and toss together for 1-2 minutes
5. Make 4 dips in the hash and crack an egg into each one. Cover with a lid or baking sheet and cook over a medium low heat for 8-10 minutes until the whites are set and the yolks still soft. While the eggs are cooking grill, brush the tomatoes with a little oil and grill. Serve the hash with the tomatoes.

Tip: look for good quality sausages as generally they will contain less fat and more meat.