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Potato Hash

Prep: 10 minutes
Cook: 15 minutes
Serves: 4


600g potatoes, cut into 2cm dice

2 tbsp olive oil

1 onion, chopped 

150g diced smoked pancetta

200g smoked sausage or frankfurters, diced

75g California Raisins

2 tbsp chopped parsley


Parboil the potatoes for 5 minutes until just tender, drain well.

Meanwhile, heat ½ tbsp oil in a large frying pan and fry the onion and pancetta for 5 minutes until crispy. Stir in the smoked sausage and raisins and cook for 1 minute, transfer to a bowl and set aside.

Add the remaining oil to the same pan and fry the potatoes for 5 minutes until evenly golden in colour, stir in the pancetta mixture and heat for 1 minute to heat through. Toss in the parsley and black pepper to serve.

Cooks tip

Great for using left over roast potatoes. Try using smoked streaky bacon instead of the pancetta.