Ingredients:

• 1lb Irish banger sausages

• 2 tbsp olive oil

• 1/2lb potatoes, cubed

• 1 small onion, sliced thinly crosswise

• 1 tsp fresh thyme

• a few generous pinches of salt, and pepper to taste

• 1/2 cup of water or chicken broth, divided

Optional Extras:

• 2 Eggs

Instructions:

1. Give your skillet a few minutes to warm up over medium high heat.

2. Melt the oil, add the sausages and cook, turning occasionally till browned. Transfer the sausages to a separate plate.

3. In the same skillet, over medium heat, layer in the onions with a few pinches of salt, and stir. Reduce heat to medium-low and cook the onions through till they caramelize - about 15-20 minutes.

4. Add the potatoes and toss to mix with the onions. Add 1/2 cup of water or broth, stir in the thyme, and cover your skillet with a lid. Let everything cook, undisturbed for 15 minutes, allowing the potatoes to steam.

5. Uncover the skillet, and make a few divots in the hash, and put the sausages back in the skillet. If you're adding eggs, now is the time - crack the eggs into them. Put the lid back on and allow the eggs to gook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after are blistered sausages and eggs whose whites have set, but yolks are runny.

6. If you desire, top with more herbs, and enjoy.