Sweet potato & carrot hash with eggs & veggie sausage balls
Serves 4 Free
Ready in 45 minutes
300g sweet potatoes, cut into lcm chunks
300g carrots, cut into 1cm chunks
Low-calorie cooking spray
1 pack frozen Linda McCartney’s 6 Vegetarian Red Onion & Rosemary Sausages, defrosted
2 red onions, finely sliced
2 celery sticks, finely sliced
2 tsp smoked paprika
4 large eggs
4 tomatoes, roughly chopped
25g fresh flat leaf parsley, leaves picked and roughly chopped
1 Preheat your oven to 220°C/ fan 200°C/gas 8. Spread the sweet potatoes and carrots on a large. non-stick baking tray in a single layer and spray with low-calorie cooking spray. Roast for 25 minutes, or until softened.
2 Meanwhile, halve the sausages and roll each half into a ball. Spray a large, lidded. non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the sausage balls for 2-3 minutes until golden all over, then transfer to a plate. Add the onions, celery and paprika to the pan with a splash of water, and fry for 5-6 minutes until softened.
3 Return the sausage balls to the pan and fry everything together until the sausage balls are piping hot. Stir through the potatoes and carrots. Make 4 evenly spaced wells in the mixture and crack an egg into each. Cover, reduce the heat to medium-low and cook for 7.8 minutes, or until the eggs are cooked through.
4 Mix together the tomatoes and parsley, then scatter over the hash. Season and serve.
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