One-pan sausage, sweetcorn and leek hash

Method

1. Put the potatoes in a large pan, cover with cold salted water and bring to the boil. Simmer for 10-12 minutes, until the tip of a knife slides in easily. Drain and leave to steam dry in the colander.

2. Meanwhile, heat 1 tbsp of the oil in a 28cm frying pan over a medium-high heat. Twist or snip each sausage into 3 chunks straight into the pan. Fry for 6-8 minutes, turning, until browned all over, then lift onto a plate.

3. Turn the heat down to medium and add the leeks with a splash of water, scraping up the sticky bits from the base of the pan. Cook for 4-5 minutes until softened, then stir in the sweetcorn and smoked paprika and cook for 2 minutes more, until the kernels are glossy and smell toasty.

4. Push the vegetables to one side, add the rest of the oil and tip in the potatoes. Crush each one lightly with the back of a fork, spread everything out across the pan and fry for 5-6 minutes without stirring, until the potatoes are golden and crisp underneath.

5. Return the sausages and any juices from the plate. Toss everything together and cook for 3-4 minutes, until the sausages are cooked right through and steaming hot with no pink meat, which is how Food Standards Agency guidance says to judge sausages and other minced meat.

6. Turn the heat to low. Stir the mustard into the crème fraîche, spoon it over the hash in soft blobs and scatter the parsley on top. Season with flaky sea salt and black pepper, taste, and take the pan straight to the table.

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