Leftover red cabbage & potato hash – Respect Food

Leftover red cabbage & potato hash

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

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20 Min.


800g diced potato
25g butter, plus more for grilling
100g-300g Festive red salad (see 'goes well with')
fried eggs and leftover ham, to serve


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.