Here is our recipe with abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut.
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.