Potato and sausage hash with smoky tomato sauce

Ingredients:

600g loose white potatoes

1 red onion

4 pork sausages

4 tbsp olive oil

4 cloves garlic

1 tbsp smoked paprika

400g tinned chopped tomatoes

15g fresh parsley

45g cream cheese

Method:

1. Preheat: preheat the air fryer to 200C.

2. Prep the potatoes and onions: Cut 600g of potatoes into bite-sized chunks, then halve, peel and roughly slice 1 red onion. Add the veg to a large mixing bowl.

3. Add the sausage: squeeze the meat from the casings of 4 sausages into the bowl, creating little meatballs as you pinch them off.

4. Oil and toss: toss everything with 2 tbsp of the oil and a generous pinch of salt. Remember to wash your hands after handling raw meat.

5. Fry: tip the oiled potatoes, onions, and sausage balls in the draw of the air fryer and cook for 20-25 minutes, until golden in places and the potatoes are soft throughout. Give everything a toss halfway through cooking to ensure an even colouring. Get on with the rest of the dish in the next steps while you wait.

6. Prep the garlic: peel and mince 4 cloves of garlic. Add them to a medium saucepan along with the remaining 2 tbsp of olive oil.

7. Fry: place the pan over a medium heat and slowly fry for 2-3 minutes, until the garlic starts to colour.

8. Add the paprika: add 1 tbsp of smoked paprika and fry for a further 20-30 seconds, until very fragrant.

9. Add the tomatoes: add 1 400g tin of chopped tomatoes to the pan along with a generous pinch of salt.

10. Simmer down: simmer for 6-8 minutes, until reduced by half. Get on with the rest of the dish in the next steps while you wait.

11. Chop the parsley: finely chop 15g of parsley, then crack on with a bit of washing up while you wait for the sauce.

12. Blend: once the tomatoes have reduced by half, add 45g of cream cheese and blitz until smooth with a hand blender.

13. Serve: divide the sauce between plates and top with the fried potato, onion, and sausage. Scatter over the chopped parsley and serve.