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Sausage, parsnip & apple hash with red cabbage
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500g parsnips, trimmed, peeled and cut into large chunks
2 tbsp olive oil
1 red onion, finely sliced
½ red cabbage, shredded
2 Cox’s apples, peeled, quartered, cored and cubed
450g Waitrose Gourmet
1-2 tbsp Cooks’ Ingredients
Hot Thai Chilli Sauce
4 tbsp chopped flat-leaf parsley
1. Cook the parsnips in a pan of boiling water for 12-15 minutes until just tender. Drain and when cool enough to handle, cut the parsnips into smaller cubes. While the parsnips are cooking, heat half the oil in a large frying pan, add the red onion, cabbage and apple and cook for 15 minutes over a low heat until tender. Transfer to a large bowl.
2. Preheat the grill. Heat the remaining oil in a large deep non-stick frying pan and fry
the sausagemeat and parsnip together breaking up the meat into small pieces with a spoon
until golden brown and cooked through. Mix with the apple and cabbage mixture and stir in the chilli sauce, parsley and seasoning. Return the mixture to the frying pan and cook the base until golden brown.
3. Preheat the grill. Pat the hash mixture into a flat cake shape in the pan. Place the pan under the grill for 3-4 minutes to brown the top. Serve with steamed broccoli or topped with a poached egg.
Typical values per serving:
This recipe was first published in December 2015.