One Pan Alpine-Style Sausage & Waxy Potato Hash

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Chop your brown onion[s] into thin wedges

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Add your sausage meat (remove the paper if required!) and onion wedges to the pan and cook for 5 min or until beginning to brown (no pink meat!), breaking it up with a wooden spoon as you go

Tip: Cooking for 3 or more? Use 2 pans!

Grate your cheddar cheese finely

Wash your salad and pat dry with kitchen paper

Combine your red wine vinegar and wholegrain mustard with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of olive oil in a large bowl – this is your mustard dressing

Once the potatoes are fork-tender, crush them lightly with a fork in the bowl – these are your crushed potatoes

Add the crushed potatoes to the pan with your roasted garlic paste, a small knob of butter and your dried thyme and give everything a good mix up

Season with a pinch of salt and cook for 1 min or until the butter has melted

Top with the grated cheese and cook, covered, for 2 min or until the cheese has melted – this is your one pan Alpine-style sausage & waxy potato hash

Add the salad to the mustard dressing and toss – this is your dressed salad