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Sausage, sweet potato & cabbage hash


  • Blanch the sausages in simmering water until firm to the touch. Drain well and slice, removing the skin if you like.
  • At the same time, cook the sweet potatoes in boiling water until tender. Drain well and roughly mash.
  • Heat the oil and butter in a large non-stick pan and gently saute the bacon and onion until slightly coloured. Add the cabbage, mix well and cook until tender. Then add the sliced sausages with the sweet potato and 2 heaped tbsp chutney. Mix well, turn the heat down and gently cook for about 10-12 mins, turning with a wooden spoon as a crust is formed on the bottom.
  • To serve, mound the hash on individual plates, sprinkle with parsley and place a good dollop of chutney on top.


  • 4-6 thick sausages (any variety)
  • 2-3 sweet potatoes, peeled & chopped
  • 1 tbsp olive oil
  • a dollop of butter (optional)
  • 2-3 bacon rashers, chopped
  • 1 medium onion, chopped
  • ¼-½ savoy cabbage, finely sliced
  • chutney
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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