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Sausage and Fried Egg Hash

by Jo Pratt from In the Mood for Food

Enjoy a leisurely brunch or lunch with this simple recipe, flavoured with herby sausages, chilli and parsley. A delicious way to use up leftover cooked potatoes.

From the book


This recipe is best when you’re not in a rush because it does take a bit of time to prepare, but while the potatoes are boiling you can slump over a cuppa waiting for the headache pills to kick in. And you’ll soon be feeling better because the eggs and sausages are rich in the amino acid cysteine, which is thought to be good at clearing out toxins.

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500g new potatoes or peeled and quartered larger potatoes
1-2 tbsp olive oil
1 onion, chopped
4 sausages (whichever type you fancy – spicy or herby ones are good)
1 tsp chilli flakes
a small handful of parsley, chopped
sea salt and freshly ground black pepper
a knob of butter or a splash of olive oil
2 eggs
tomato ketchup


Cook the potatoes in boiling salted water until tender. Drain and cut into chunks.

Heat the olive oil in a frying pan and fry the onion until it starts to soften. Slice the sausages into bite-sized pieces and add to the pan. Cook for just a few minutes, and then add the potato and fry everything together for about 10 minutes until the sausages are golden and the potatoes are becoming
crisp. Sprinkle over the chilli flakes and parsley and season with salt and pepper. Toss together and spoon on to two plates.

While you keep the plates warm, add either a knob of butter or a little olive oil to the pan. Crack in the eggs and fry to your liking (nice and crispy at the
edges is my choice). Sit the eggs on top of the hash, sunny-side up, and serve with a really good squirt of tomato ketchup.

PS… Leftover cooked potatoes are perfect for the hash and make the whole thing quicker to throw together.
In the mood for a drink? A Bloody Mary for ‘hair of the dog’.


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