Pork Sausage and Potato Hash
1 packet Mallon’s pork sausages
1 tablespoon of olive oil
2 large Rooster potatoes
1 red onion, finely sliced
3 sprigs of thyme, leaves stripped
Salt and pepper
150g Cheddar cheese, grated
4 slices of Proscuitto, torn
2 medium vine tomatoes, sliced
Pre heat oven temperature 180oC/ Gas 4.
Lay the sausages onto an oven tray and cook in a hot oven for 10 minutes until golden, turn every 5 minutes as they cook.
Grate the potatoes, using the largest size and put into a clean tea towel, squeeze to remove as much water as possible from the potatoes. Tip into a bowl and mix with red onion slices, thyme, salt and pepper.
Heat the oil in a large shallow casserole and fry the grated potato and onion until golden, stirring occasionally for about 15 minutes.
Sprinkle grated cheese over the cooked potato hash and arrange slices of tomato with torn pieces of proscuitto and cooked sausages, then crack the eggs on top and place the casserole into a hot oven and bake for 5 – 10 minutes until the egg whites have set but the yolks are soft. Serve immediately.