ROOT VEGETABLE HASH WITH HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
- Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
- Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
- Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
- Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
- Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
No Reply
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Kimberly Parrigin
[email protected]This hash was a lot of work to make, and it wasn't worth it in the end. The flavors just didn't come together.
Md rafiq
[email protected]I found this hash to be a bit bland. I think it could have used more seasoning.
Aisha Killebrew
[email protected]This hash was a bit too spicy for my taste, but I think that's because I used too much horseradish. Next time, I'll use less.
Martin Martin
[email protected]I would definitely make this hash again. It's a great way to use up leftover vegetables, and it's also very flavorful.
Abdirahmaan Mohamed
[email protected]This was the perfect dish for a cold winter night. It was hearty and filling, and the horseradish cream added a nice warmth.
Kainat Nazeer ahmed
[email protected]I'm not a big fan of root vegetables, but I actually enjoyed this hash. The horseradish cream really made the dish.
Malik Karim
[email protected]This hash is a great way to get your daily dose of vegetables. It's packed with flavor and nutrients.
Rene Pelston
[email protected]I love the combination of flavors in this hash. The sweetness of the vegetables pairs perfectly with the tanginess of the horseradish cream.
KWAWU BRIGHT
[email protected]This is a great recipe for a quick and easy weeknight meal. The hash was easy to make, and the horseradish cream added a nice touch of flavor.
Fathima Khan
[email protected]I'm not a big fan of horseradish, but I still enjoyed this hash. The vegetables were roasted to perfection, and the cream sauce was very flavorful.
elshekh pupg
[email protected]This was a great way to use up some leftover vegetables. I added some chopped bacon to the hash, and it was delicious!
Julia Sanna
[email protected]I love that this recipe uses root vegetables. They're so underrated! The hash was flavorful and satisfying, and the horseradish cream was the perfect complement.
DARLENE GOMEZ
[email protected]This root vegetable hash was a hit with my family! The horseradish cream added a nice kick, and the vegetables were cooked perfectly. I will definitely be making this again.