Recipe: Red cabbage and sausage meat hash

The word hash just does not sound appetising, does it? It sounds like a lot of things thrown together in a pan in a big rush which you then have to force yourself to eat. But I can’t think of another word to describe this. In its defence though it is very tasty and a real wintery kind of dinner.

A few weeks ago I got a craving for red cabbage. So I bought one, made a red cabbage coleslaw and then was left with half a red cabbage cluttering up my fridge. So I invented this meal which turned out to be actually quite delicious and I will definitely be having it again.

The reason it has sausage meat in it was because I’d already got sausages out to defrost but any kind of mince would work just as well.

I should also point out that when you cook an egg on top of red cabbage it causes some kind of crazy chemical reaction and the edges of the egg will turn blue. And not just any shade of blue – electric blue. Not a colour that screams ‘eat me.’ But I did and it’s over a week later and I’m still alive so clearly nothing to worry about.

 Serves two, takes 30 minutes


1 large potato

1 tbsp cooking oil

1 onion

1 clove of garlic

Half a red cabbage

Meat from 3 sausages (or 250g of mince)

1 tsp dried mixed herbs

2 eggs


Preheat the grill.

Peel and chop the potato into even sized pieces, then put in a large pan of cold water and bring to the boil. Once it starts boiling turn off the heat and drain.

Put the oil in a large, ovenproof frying pan over a medium heat. Finely slice the onion, garlic and red cabbage and add to the pan, frying until the onion and cabbage start to soften (about 10 minutes).

Add the sausage meat to the pan and fry until browned.

Add the chunks of boiled potato and the mixed herbs and continue to fry for five minutes.

Crack the two eggs onto the top and place the frying pan under the grill until the eggs are cooked (about 5 minutes), then serve.