Bacon and Red Cabbage Hash Recipe - Christmas Meals


  • 200g red cabbage, finely shredded
  • 50ml red wine vinegar
  • ½ tsp caster sugar
  • 1 bay leaf
  • 2 large eggs
  • 2 tsp olive oil
  • 1 red onion, finely sliced
  • 6 rashers bacon, cut into 1cm thick slices
  • 1 x 300g tin potatoes, drained, rinsed and quartered
  • 2 tsp thyme leaves
  • Freshly ground black pepper


Calories columnFat columnSaturates columnSugars columnSalt column
427 per serving
21% %GDA
25g per serving
36% %GDA
8g per serving
40% %GDA
9g per serving
10% %GDA
2.30g per serving
38% %GDA


  1. Tip the cabbage into a saucepan, add the vinegar, sugar and bay leaf and set over a high heat. Reduce to a simmer, stir well then cover with a lid and cook for 3-4 minutes until the cabbage has wilted down. Set aside.

  2. Meanwhile, bring a pan of water to the boil. Add the eggs and return to the boil, then simmer for 4½ minutes until soft boiled. Drain and run under cold water until cool to the touch, then shell the eggs.

  3. Heat a frying pan until hot. Add the olive oil and bacon and fry for 1-2 minutes until just starting to crisp up.

  4. Add the onion and thyme and stir fry for 1 minute until softened, then add the potatoes and fry for 4-5 minutes until golden brown and crispy – stirring occasionally.

  5. Stir in ½ of the pickled cabbage and season with black pepper then heat for another couple of minutes until hot through.

  6. Divide between serving plates. Cut the boiled eggs in half top to bottom and place on top, then add plenty of black pepper and the last of the thyme leaves. Serve with the rest of the pickled cabbage.