Red Cabbage & Potato Hash

With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  356

• Protein

  14g

• Carbs

  30g

• Fat

  16g

• Saturates

  6g

• Fibre

  4g

• Sugar

  8g

• 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

Directions

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.

Categories: All Christmas, Everyday