Beetroot, pork and apple hash: Difference between revisions

Revision as of 10:48, 9 April 2014

Beetroot, pork and apple hash

Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 cooked beetroots, grated and squeezed dry (or spun in a salad spinner)
• 1 cooking apple, peeled, cored and grated
• 200 g cooked gammon or ham, shredded
• Freshly ground black pepper and a pinch of salt
• Olive oil

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