This is a lovely, creamy hash that clears out leftovers from breakfast to dinner. It’s a simple, quick, no-nonsense hash that borrows a lot of taste from the horseradish and Leek combination with lots of chunky meat to complinent.

INGREDIENTS

From the fridge: Sausages, leeks and a white cheese.

From the cupboard: Potatoes and horseradish sauce.

Could add: Onions, garlic, peppers, spinach.

METHOD

Chop the potatoes in to bit size chunks and boil until soft.

Fry the sausages and set to one side as you brown the leaks and potatoes.

Add the sausages back in with a good dollop of horseradish sauce and cook until there is a nice creamy texture.

Add a sprinkling of cheese and serve.