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Red cabbage and roast potato hash with caramelised apples and thyme
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Serves: 4 as a light lunch
2 tbsp olive oil
15g unsalted butter
1 eating apple, quartered and chopped
1 red onion, sliced
350g red cabbage, trimmed and roughly sliced
1 tbsp thyme leaves
400g leftover roast potatoes, roughly chopped
4 fried eggs, to serve
1. Put the oil and butter in a large frying pan over a medium heat. When the butter foams, add the apple and onion to the pan with a pinch of salt. Cook, stirring often, for 5-10 minutes, until the apple has started to brown. Add the cabbage and stir-fry for 6-7 minutes more.
2. Stir in the thyme and potatoes, crushing some of the potatoes with the back of a spoon; season and cook for 5-6 minutes. Once the mixture is piping hot, serve with a fried egg and a little dijon mustard, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in December 2017.