Red cabbage & potato hash

Red cabbage & potato hash

  • Rating: 4 out of 5.4 ratings
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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

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    Overall rating

    Rating: 4 out of 5.4 ratings
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