Red cabbage and potato hash

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

Method

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.

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