Beetroot, pork and apple hash
| Beetroot, pork and apple hash | |
|---|---|
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| Servings: | Serves 2 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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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
- Mix all of the ingredients together in a bowl
- Heat a few tablespoons of olive oil in a heavy based frying pan
- Fill the pan with the mixture and pat it flat
- Cook on a medium heat for about 5 minutes
- After 5 minutes, stir the mixture up with a fish slice and turn portions of the hash over to ensure its toasted all over
- 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