Sausage and leek hash

From GoodFood magazine, 101 One Pot dishes

2 tbsp olive oil
6 plump sausages
6 potatoes, thinly sliced
350g thinly sliced leeks
1 tbsp creamed horseradish sauce
100g mature grated cheddar

Heat half of the oil in a large heavy-based frying pan. Add the sausages and fry gently for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.

Turn the heat to medium and add the remaining oil. Add the potatoes and leeks and give everything a good stir. Cook until the potatoes and leeks are tender and beginning to brown, turning them over from time to time. It should take 15-20 minutes.

Toss the sausages back in along with the horseradish, to taste, and heat through for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and stir gently to combine

I added one more step to the recipe which I thought completed it, as well as to ensure that the potatoes and sausages are completely cooked. I popped into my toaster oven for 30 minutes. I really like this dish as the horseradish sauce gives it a distinctive taste. It is also essential that good quality sausages are used, mine is Tesco Finest! pork and leek sausages.