Sausage, mushroom & hash brown piadina

A breakfast of champions – and there’s no need for egg to bind the crunchy hash browns.

Ingreadient

• 600g floury potatoes (such as Maris Piper), peeled
• 1 small onion
• 1 tbsp plain flour
• 5 tbsp cold-pressed rapeseed oil, to shallow fry
• 276g pack Cauldron 6 Cumberland Vegan Sausages
• 250g large flat mushrooms, thickly sliced
• 300g pack 4 Crosta & Mollica Wholeblend Piadina Flatbreads
• 115g pack baby spinach
• Brown sauce or tomato ketchup, to serve

Step by step

1. Preheat the oven to 200°C, gas mark 6. Put a baking tray in to warm. Coarsely grate the potatoes and onion, wrap in a clean tea towel.and wring out, extracting as much water as possible. Tip into a bowl and stir in the flour. Season well, then divide into 4 torpedo-shaped patties, packing together tightly to make hash browns.
2. Put a large frying pan over a medium heat. Add the oil, ensuring it covers the base. Once hot, add the hash browns and cook, gently turning occasionally, for 5 minutes and until brown and crisp all over. Transfer to the hot baking tray, press with a spatula to flatten slightly, then put in the oven for 10-15 minutes to finish cooking through.
3. Meanwhile, put the sausages and mushrooms in the same frying pan, turning the heat down slightly. Season and cook, turning frequently, for 10 minutes.
4. Remove the pan from the heat and lift the sausages onto a board. Add the spinach to the mushrooms and stir so that it wilts in the residual heat. Heat the piadinas in the oven with the hash browns for 3 minutes, and halve the sausages lengthways. Lay the piadinas on a board and fill each with mushrooms, spinach, a hash brown and 3 pieces of sausage. Add your chosen sauce, roll them up and serve immediately.