I love my slow cooker in the summer. I fling the ingredients in when I get up and something delicious is ready to serve up for tea and I don’t have to spend any time in a hot kitchen. Sometimes though, it’s hard to find light but hearty recipes that aren’t some kind of stew. So I decided to have an experiment and this delicious hash type dish is the result!
6 sausages (your fave kind. If you’re wanting to keep this gluten free, check the ingredients in your sausage)
1 large onion, cut into chunks
2 peppers cut into chunks
12 cherry tomatoes (or any tomatoes of your choice, add fewer larger ones, or chop them into quarters)
about 500g baby potatoes (or big uns chunked up. I mixed baby potatoes and chunked up big potatoes)
2/3 large garlic cloves (left whole in skin)
1 tsp thyme
1 tsp rosemary
1 tblsp balsamic vinegar
sprinkle of sugar
If you would like to, you can brown your sausages first. I didn’t bother, mostly because I’m lazy.
Add the potatoes, peppers, tomatoes, onions and garlic into the slow cooker, add your herbs, spices, balsamic vinegar and pinch of sugar and mix it all up together. Lay the sausages on top. Cook on low for 6-8 hours until your potatoes are cooked through.
And that’s it. Simplest recipe ever, right? I’m looking forward to trying this with a chicken and chorizo mix. And of course, you could do it without the sausages or any kind of meat for a veggie version. I’d add a drizzle of oil in that case, though.