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SausagParsnipHash.jpg Great Balls of Sausage on Parsnip Hash Brown

Great Balls of Sausage on Parsnip Hash Brown

 Hash browns are often thought of as the American equivalent to Bubble and Squeak – a tasty way to use up leftover potato and other root veg!

RECIPE SERVES: 2 people for Brunch


2 good quality sausages

1 teaspoon of cayenne pepper

150g waxy potatoes (Charlotte potatoes are great!)

110g parsnip or a mixture of root vegetable

½ small onion

1 small free range egg

1 tbsp sunflower oil

Pinch of black pepper

1 bag of spinach, rinsed


    •    Pre-heat the oven to 180oc. Preheat a large non-stick frying pan over a medium heat. 

    •    Cut your sausage into 2cm thick slices and remove the sausage skin from each slice, then sprinkle your cayenne pepper over both sides of your sausage pieces.

    •    Place your sausage balls in your frying pan and cook for about 2 minutes on both sides to crisp up the edges. Next you can transfer your sausage balls to a baking tray and place in the oven whilst you whip up your hash browns

    •    Wash and peel your potatoes and parsnips and any other root vegetable that you want to use.

    •    Coarsely grate your potatoes and parsnips and after squeezing out any excess moisture pop into a bowl.

    •    Finely dice your onion and add to the bowl along with your egg then give everything a really good mix.

    •    Put your wiped out frying pan on a low heat and add 1 tbsp of oil. Once your pan has heated up, spoon your hash mixture to the pan to make two circular hash browns.

    •    Cook for 3 minutes on each side or until golden and crispy, then put each hash brown onto a warmed plate and cover with foil until you’re ready to eat!

    •    In a cleaned out frying pan on a low heat, add your spinach. You don’t need any oil or butter, the water clinging to the spinach is enough to ‘pan-steam’ the spinach. Season with a little salt and pepper and cook for 2 minutes until the spinach has completely wilted down.

Now you can plate up! Place your spinach on top of your hash brown then add your sausage pieces on top of the spinach. This goes great with Food Nation’s Homemade Mustard Sauce!