Red 2

Carrying on from the morning after the night before there was still some of the Red Cabbage dish left. I thought it would be a different twist on the recipe to turn it into a Red Cabbage Hash. The way I did this was by quartering a medium-sized red potato, after first peeling it of course, and frying it on a medium heat turning the potato pieces frequently.

After twenty minutes the potatoes were passed al dente I added them to the Red Cabbage, which remained in the Le Cresceut from the day before, with the yolk and white of an egg. I turned up the heat to medium on the hob and stirred in the potato pieces and the yolk and white for around ten minutes until I was sure the egg was cooked properly prior to serving.

There is something about pre-cooked red cabbage that's been allowed the night to ferment in alcohol that gives it an extra edge to its taste. This dish was no exception to this rule and with the fried potato and egg it felt like a very rich brunch with a twist.

Purple Haze- freshly cooked with the steam still coming off the top of it.