This week’s recipe was kindly shared by reader Denise Lamb. As I was making it, it reminded me of what a quietly humble and satisfying dish potato hash is.
Deriving from the French word *hacher*, meaning “to chop,” potato hash in its most elemental form requires only diced meat, potatoes, and onions, plus a little fat to fry it all together in a pan. Traditionally, it was cooked as a way to use up leftover meat. During the Second World War, corned-beef hash became a popular thrifty meal. The only important thing to know about cooking it is that the potatoes must be golden and crisp.
Growing up, if there were ever leftovers from a Sunday roast beef, my father would dice the meat and fry it with cubed potatoes, chopped onion, garlic, and a hefty squeeze of tomato purée. Everything was frizzled till deeply caramelised, and those rich flavours remain vivid to this day.
Many countries have their own hash variations: the Swedes call it *pyttipanna*, Austria’s *gröstl* adds caraway seeds, and I have eaten many iterations for brunch in American diners, often crowned with a poached egg.
This version updates the classic by roasting everything together in a tin, which cleverly takes much of the cooking work out of the equation.
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### Method
1. Preheat the oven to 200°C (180°C fan/gas mark 6).
2. Chop the potatoes into 2–3 cm cubes and toss them in a large roasting tin with 1½ tbsp olive oil (a herb-infused oil works well if you have it). Season with salt and pepper, then roast for 15 minutes.
3. Slice and deseed the red peppers, and peel, halve, and slice the onions. Stir them into the roasting tin with the potatoes, season a little more, and roast for another 10 minutes.
4. Meanwhile, remove and discard the skin from the sausages, then roll the sausage meat into small balls (you should get about 3 per sausage).
5. Stir the sausage meatballs into the roasting tin with the vegetables and roast the mixture for around 30 minutes, stirring halfway through, until everything is cooked through and golden.
Serve hot, accompanied by a fresh green salad.
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Enjoy this easy, flavour-packed potato hash that brings a delicious twist to a classic comfort dish!
https://www.dailymail.co.uk/home/you/article-15121839/CANNY-COOK-Warming-chorizo-potato-hash.html?ns_mchannel=rss&ns_campaign=1490&ito=1490