Red cabbage & potato hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 800g diced potato
- 25g butterplus more for grilling
- 100g-300g Festive red salad(see 'goes well with')
- fried eggs and leftover hamto serve
Nutrition: per serving
- kcal356
- fat16g
- saturates6g
- carbs30g
- sugars8g
- fibre4g
- protein14g
- salt0.4glow
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.
