Sausage and Vegetable Potatoless Hash recipe

Name: Sausage and Vegetable Potatoless Hash
Total time: 25 min
Yield: 3 servings
Cuisine: British
Ingredients: 5 sausages Cooked sausages; 2 Carrots; 1 large Onions; 150 g Sweetcorn; 200 g Bagged vegetables; 15 g Margarine; 60 g Yoghurt; to taste Salt; to taste Black pepper

This speedy hash uses cooked sausages, onions, carrots and sweetcorn for a savoury skillet meal without any fuss. It is finished with a cool yoghurt topping for a balanced, satisfying plate.

25 min · Easy · British Jump to method

Ingredients

3 servings

5 sausages Cooked sausages
2 Carrots
1 large Onions
150 g Sweetcorn
200 g Bagged vegetables
15 g Margarine
60 g Yoghurt
to taste Salt
to taste Black pepper

Nutrition	Per serving
Calories	332 kcal
Protein	14.9 g
Carbohydrates	23.1 g
Fat	19.2 g
Saturated fat	6.2 g
Fibre	5.2 g
Sugar	8.8 g
Sodium	620 mg

Why this works

A moderate-calorie, savoury hash with some protein and vegetables, but fairly high in fat and sodium due to the sausages and added salt.

Vegetable content. Carrots, onion, sweetcorn and mixed vegetables contribute fibre, potassium and vitamin C, supporting digestive health and overall micronutrient intake.

Protein from sausages and yoghurt. This dish provides a useful protein portion, though much of it comes with higher saturated fat depending on the sausage type.

Sodium concern. Cooked sausages and added salt can push sodium up quite quickly, which may be a consideration for blood pressure management.

Method

Slice the cooked sausages and finely chop the onions and carrots.
Heat the margarine in a large frying pan and cook the onions and carrots for 6-8 minutes until softened.
Add the bagged vegetables, sweetcorn and sausage slices, then cook until hot through and lightly coloured.
Season well with salt and black pepper.
Serve topped with a spoonful of yoghurt.

Prefer the classic version? Sausage and Mushroom Breakfast Hash

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Sausage and Carrot Soup

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