Red cabbage & potato hash
- Preparation and cooking time
- Serves 4 - 6
With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut
- 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
- 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.