Root vegetable hash recipe

CLICK TO RATE
(5 ratings)

Potatoes, parsnips and beetroot are the stars of this one-pot wonder - ideal for using leftovers. For more recipes visit goodtoknow.co.uk/recipes

  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories210 Kcal11%
Fat9 g13%
Saturated Fat1 g5%

Potatoes, parsnips and beetroot are the stars of this one-pot wonder - a great way to use up leftovers from your roast dinner. It's the perfect winter warmer and super-simple to make

Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and cut into rings
  • 2 cloves garlic, peeled and crushed
  • 300g (10oz) roast potatoes and parsnips (total weight)
  • 2 cooked beetroot (about 350g/12oz), cut into wedges
  • Salt and freshly ground black pepper
  • Handful of chopped fresh parsley

WEIGHT CONVERTER

grams
to
cups

Method

  1. Heat the oil in a large, heavy-based pan and add the onion rings. Cook for a few mins to soften them, then add the garlic, potatoes and parsnips. Cook for 5 mins.
  2. Add the beetroot. Season well and cook for 5 mins, stirring from time to time. Serve sprinkled with the chopped parsley.
Top Tip for making Root vegetable hash

For a superb flavour, bake raw whole beetroot, wrapped in foil, at Gas Mark 6 or 200°C for an hour and a half. Or for a bit of extra heat, try Sweetfire beetroot wedges, from Waitrose.