Red cabbage & potato hash
With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
- 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.
PER SERVING
356 kcalories, protein 14g, carbohydrate 30g, fat 16 g, saturated fat 6g, fibre 4g, sugar 8g, salt 0.4 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2778671/
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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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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian
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
PER SERVING
356 kcalories, protein 14g, carbohydrate 30g, fat 16 g, saturated fat 6g, fibre 4g, sugar 8g, salt 0.4 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
