Sausage and Leek Hash

I thought I would try one of the recipes from the book Beccy gave me on Mothering Sunday. All the recipes are one-pot dishes ~ my daughter knows how I hate washing pans after cooking so this is ideal. I think I've probably mentioned before that Embee is rather fond of sausages (although I'm not a sausage fan, the ones I used were from Cam Family Butchers who win awards and they are actually pretty good).
These photos do not really do justice to this meal as the light is very poor in my kitchen and I had to use a flash.
The recipe said to thinly slice potatoes but I have to say they took longer to cook than the recipe stated without any par-boiling.
The end result was a very tasty dish, which Embee loved, but I won't be cooking it too often as I'm ignoring the amount of calories and fat in this dish (I've just noticed the book actually gives the calorie, fat, carbohydrate content of this meal, in hindsight I should have read this first!).
Recipe:

• 2 tblsp olive oil
• 6 plump sausages
• 6 potatoes thinly sliced
• 350g/12oz thinly sliced leeks (or broccoli or cabbage)
• 1 tbsp creamed horseradish sauce (or more to taste)
• 100g/4oz cheddar or gruyère, grated.

Method:

• Heat half the oil in a large heavy-based frying pan. Add 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 remaining oil. Add potatoes and leeks and give everything a good stir. Cook until potatoes and leeks are tender and beginning to brown, turning them over from time to time. This will take 15-20 minutes (it actually took twice this time)
• Toss the sausages back in along with the horseradish, to taste, and heat thoroughly for 2-3 minutes. take pan of the heat and sprinkle in the cheese, season well and stir gently to combine.

Serve with a glass of wine!!

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