sausage and leek hash

http://www.bbcgoodfood.com/recipes/1562/index.html

we use veggie sausage, cook the potatoes first and mustard instead of horseradish.

• 1 tbsp olive oil
• 6 veggie sausages
• 6 cooked potatoes , sliced
• 350g cooked, sliced leeks (or broccoli or cabbage)
• 1 tbsp creamed horseradish sauce, more if you want to heat things up. or mustard.
• 100g mature chedder or Gruyère , grated 

1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
   

Try wholegrain mustard instead of horseradish if you like.