Pork Sausages & Homemade Potato Rosti
Take your cooking skills to the next level!
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Tonight, take on the potato rosti- a form of hash brown that is made by grating the potatoes and pan frying them until they are golden and crispy. Delish!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Pork, Garlic & Herb Sausages
(Contains Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat. )
1 packet
Trimmed Green Beans
2
potato
1 sachet
chicken-style stock powder
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains Egg;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place pork, garlic & herb sausages on a lined oven tray, drizzle with olive oil, and turn to coat. • Bake until cooked through, 10-14 minutes.
• While the sausages are cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool. • Grate potato then and squeeze out excess moisture using a paper towel. • In a small heatproof bowl, melt the butter in the microwave in 10-second bursts. • In a large bowl, combine grated potato, chicken-style stock powder, the plain flour, butter and a generous pinch of pepper.
TIP: Squeezing out the excess moisture helps ensure a crisp rosti! Little cooks: Join the fun by combining the rosti mixture!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• In a large bowl, combine green beans, spinach & rocket mix, fetta cubes and balsamic vinaigrette dressing. • Divide pork sausages, potato rosti and green bean balsamic salad between plates. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Take the lead by tossing the salad!