Beetroot, pork and apple hash

From Cookipedia

Beetroot, pork and apple hash
Beetroot, pork and apple hash
Servings:Serves 2
Calories per serving:345
Ready in:30 minutes
Prep. time:10 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:9th April 2014
Mixture well stirred and almost ready to serve
Mixture patted flat in the frying pan
Beets grated in a food processor, drained in a salad spinner

We are trying to achieve the 5 a day vegetable regime and to this end, I created this dish, loosely based on the beetroot rosti. It was fabulous. You could probably make a neater version by frying individual patties. I was more concerned with getting it to the table and eating it so I cooked the whole thing as you would with bubble and squeak, patting it flat in the frying pan and constantly turning it over to ensure that it's cooked evenly. Add a splash of olive oil to the pan if it appears to be drying out. I wouldn't worry about the toasty burnt bits either as they are delicious in their own right. A very successful experiment which went very well with purple sprouting broccoli, sauteed in olive oil and a few crushed cloves of garlic.

Swap out the pork for feta cheese or halloumi cheese and you have a vegetarian version.


Ingredients

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Method

  1. Mix all of the ingredients together in a bowl
  2. Heat a few tablespoons of olive oil in a heavy based frying pan
  3. Fill the pan with the mixture and pat it flat
  4. Cook on a medium heat for about 5 minutes
  5. After 5 minutes, stir the mixture up with a fish slice and turn portions of the hash over to ensure its toasted all over
  6. Repeat for 10 minutes so the apple, beets and ham are caramelised

Serving suggestions

Serve with purple sprouting broccoli sauteed in crushed garlic and olive oil and new potatoes

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