With abundant brassicas, there’s often leftovers – create a hash brown-like breakfast dotted with apple and walnut
Prep:20 mins
Serves 4 – 6
800g diced potato25g butter, plus more for grilling100g-300g Festive red salad (see ‘goes well with’)fried eggs and leftover ham, to serve
STEP 1Boil 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 2If 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.
