Red cabbage & potato hash
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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

  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.

  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.

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