Red cabbage & potato hash

Red cabbage & potato hash

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
356
protein
14g
carbs
30g
fat
16g
saturates
6g
fibre
4g
sugar
8g
salt
0.4g

Ingredients

  • 800g diced potatoes
  • 25g butter, plus more for grilling
  • 100g-300g Festive red salad (see 'goes well with')
  • fried eggs and leftover ham, to serve

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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.

Recipe from Good Food magazine, December 2012

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Comments

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cristinablack's picture
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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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