Sweet Potato Hash Browns with Sausages and Balsamic Cherry Tomatoes.

AKA. The alternative fry up.

And just as effective on a hangover. Not that I’m speaking from experience at all…


This is your basic fry up just turned up a notch; you don’t lose the sacred sausages (innuendo much?) necessary to a fry up, nor the hash browns but you add a little pazzazz (I don’t think that’s a word but you get the gist). By making your own hash browns, you’ll not only gain brownie points for whomever you make it for (yourself?!), but this recipe calls for sweet potato, which complements the sweet, balsamic tomatoes perfectly. Who needs ketchup, eh?


You can easily sub in veggie sausages to make this veggie friendly, and feel free to add a rasher or two of bacon for more hangover aid.

Ingredients for one:

3 good quality sausages (I used gluten free chipolatas)

1/2 sweet potato, peeled and grated

1 egg

handful of cherry tomatoes

1 Tsp. caster sugar

1 Tsp. balsamic vinegar

rapeseed oil

salt and pepper

Cut up your sausages and heat the oil over medium heat. Place them in the pan and keep turning them so they don’t burn.

Meanwhile mix the grated potato with the egg and season. Divide into two portions (for two hash browns).

Check the sausages are golden and cooked through, then remove from the pan and keep warm.

In the same pan add the grated potato – flatten them slightly with the back of a spoon. After 2-3 minutes, flip them.

IMG_1705 Heat some more oil in a separate pan and add the tomatoes, caster sugar and balsamic vinegar.

By the time your hash browns are cooked, these should be heated through – I squished mine to get the juices mingling but that’s a personal thing.

Plate up the hash browns with the tomatoes and sausages on top.



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