Red cabbage & potato hash

Red cabbage & potato hash

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(3 ratings)

Prep: 20 mins Cook: 25 mins


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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  • 800g diced potato



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

  • 25g butter, plus more for grilling



    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


  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, questions and tips

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7th Mar, 2017
This is a vast improvement on the festive red salad. Though the diced apples don't fare too well with being cooked.
30th Apr, 2014
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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