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Red cabbage & potato hash

Red cabbage & potato hash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal356
fat16g
saturates6g
carbs30g
sugars8g
fibre4g
protein14g
low insalt0.4g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 4.4 out of 5.5 ratings
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