Name: Chicken sausages with kumara hash browns
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 rindless bacon slices (390g), chopped; 600 gram kumara (orange sweet potato), peeled; 1 large potato (300g), peeled; 1 tablespoon chopped fresh sage; 4 eggs, beaten lightly; 1/3 cup (50g) plain (all-purpose) flour; 1/4 cup (60ml) vegetable oil; 12 thin chicken sausages (960g); 2 small avocados (400g), sliced; 100 gram (3 ounces) watercress, trimmed

Ingredients

6 rindless bacon slices (390g), chopped

600 gram kumara (orange sweet potato), peeled

1 large potato (300g), peeled

1 tablespoon chopped fresh sage

4 eggs, beaten lightly

1/3 cup (50g) plain (all-purpose) flour

1/4 cup (60ml) vegetable oil

12 thin chicken sausages (960g)

2 small avocados (400g), sliced

100 gram (3 ounces) watercress, trimmed

Method

1.Cook bacon on a heated oiled barbecue flat plate, tossing, until browned; drain on absorbent paper.

2.Coarsely grate kumara and potato into a large bowl; stir in bacon, sage, eggs and flour. Season with salt and pepper. Divide kumara mixture into 12 portions.

3.Heat oil on a heated barbecue flat plate; cook kumara portions, pressing firmly with an egg slice to flatten on low heat until browned both sides and cooked through. Drain on absorbent paper. Cover to keep warm.

4.Meanwhile, cook sausages on the barbecue grill plate, turning, 5 minutes or until browned. Split lengthways; cook 5 minutes or until browned on cut surface and cooked through. Drain on absorbent paper.

5.Serve sausages and hash browns with avocado and watercress, and if you like, lemon wedges.

The hash browns can be made a day ahead; reheat just before serving. The recipe is best completed close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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