Red cabbage & potato hash

Red cabbage & potato hash

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(2 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 4 - 6
With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal356
  • fat16g
  • saturates6g
  • carbs30g
  • sugars8g
  • fibre4g
  • protein14g
  • salt0.4g
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Ingredients

  • 800g diced potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter, plus more for grilling
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g-300g Festive red salad (see 'goes well with')
  • fried eggs and leftover ham, to serve

Method

  1. 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.

  2. 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.

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Comments (1)

cristinablack's picture
5

If you love potatoes and roasties this is an amazing choice. Serving it with an egg is mandatory. Since I first saved this recipe (5months ago) I've made it about once a month.
Boyfriend loved it as well, so it became a favourite.

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