Red cabbage & potato hash
By Sarah Cook
Contains pork – recipe is for non-Muslims only
With abundant brassicas, there’s often leftovers – create a hash brown-like breakfast dotted with apple and walnut
- Prep:20 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 356
- fat 16g
- saturates 6g
- carbs 30g
- sugars 8g
- fibre 4g
- protein 14g
- salt 0.4g
Ingredients
- 800g diced potatoes
- 25g butter, plus more for grilling
- 100g-300g Festive red salad (see 'goes well with')
- fried eggs and leftover ham, to serve
Method
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.