- 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
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.