Recipe

Chicken sausages with kumara hash browns

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Chicken sausages with kumara hash browns
  • 6 rindless bacon slices (390g), chopped
  • 600 gram (1¼ pounds) 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

Chicken sausages with kumara hash browns
  • 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.

Notes

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

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