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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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
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