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Sausage, red pepper and potato hash recipe

Sausage, red pepper and potato hash recipe

20 ratings

This sausage, red pepper and potato hash recipe is an easy family winner. Sundried tomato paste is the secret ingredient to give the hash a boost along with plenty of added veg from caramelised onions, colourful peas and sweet red peppers. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 478 calories / serving


  • 2 large baking potatoes, cut into 2cm cubes
  • 1 tbsp vegetable oil
  • 8 frozen Cumberland sausages
  • 2 red onions, thinly sliced
  • 2 red peppers, deseeded and cut into thin strips
  • 2 garlic cloves, crushed
  • 3 tbsp sundried tomato paste
  • 100g frozen garden peas, blanched
  • 15g fresh coriander, finely chopped
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    6g 30%
  • Sugars

    10g 11%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 55.6g Protein 15.9g Fibre 8.2g


  1. Cook the potatoes in a large pan of boiling water for 12-15 mins. Drain and set aside.
  2. Meanwhile, heat the oil in large frying pan over a medium heat. Fry the sausages and onions for 15 mins, stirring occasionally, until the sausages are fully cooked through. Increase the heat to high, add the red pepper and cook for 2 mins.
  3. Add the potatoes, garlic, sundried tomato paste and peas. Cook for a further 5 mins until the potatoes are crispy, the sausages are piping hot and the peas are tender. Serve sprinkled with coriander.   

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