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Baked red cabbage, bacon and potato hash recipe

Baked red cabbage, bacon and potato hash recipe

13 ratings

Banish the cold with an indulgent wintery brunch that's packed with vibrant seasonal cabbage, smoky bacon and roasted potatoes. Red cabbage is much sweeter than white varieties, making it the perfect partner for the rich, savoury flavours of this tasty hash. Top with a runny fried egg, and enjoy this comforting brunch recipe that's both dairy- and gluten-free. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 450 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 4 tbsp sunflower oil
  • 2 red onions, trimmed and diced
  • 400g red cabbage, core discarded, cut into 2cm chunks
  • 1 tbsp apple cider vinegar
  • 6 rashers smoked thick-cut back bacon, diced
  • 600g boiled potatoes, diced
  • 4 eggs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 38%
  • Saturates

    7g 33%
  • Sugars

    6g 7%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 31.6g Protein 24g Fibre 6.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put a large, deep baking dish in the oven until very hot. Remove from the oven and add 1 tbsp oil, then the onions and cabbage; stir to mix. Roast for 10-15 mins, stirring once, until the cabbage is just tender and lightly browned in places.
  2. Season to taste, then stir in the vinegar followed by the bacon and the boiled potatoes. Drizzle everything with 2 tbsp oil and return to the oven. Roast for 30 mins, stirring once.
  3. Fry the eggs to your liking in the remaining oil. Serve on top of the hash.

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