Red cabbage & potato hash

• diced potato800g g
• butter↗25g g

  plus more for grilling

• Festive red salad g

  (see 'goes well with')

• fried eggs and leftover ham

  to serve

Step-by-step instructions

1. 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. 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.