Boil potatoes until tender.
Melt the butter in a shallow pan
(ovenproof if you have it), then fry
Festive red salad for a few
mins to soften. Stir in the well-drained
spuds with some seasoning, press
down and carry on cooking to crisp the
bottom and heat through.
If you like, dot the top with a bit more
butter and grill to crisp it up. Eat with
fried eggs and slices of leftover ham,
if you like.