Red cabbage & potato hash
- Sarah Cook
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 4.4 out of 5.5 ratingsRate
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With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut
Freezable
Vegetarian
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Showing items 1 to 3 of 3
Festive red salad
A star rating of 3.5 out of 5.12 ratings
Baked ham with brown sugar & mustard glaze
A star rating of 4.9 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal356
-
fat16g
-
saturates6g
-
carbs30g
-
sugars8g
-
fibre4g
-
protein14g
-
salt0.4g
low
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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.
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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