Root vegetable hash recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 210 kCal 11%
Fat 9g 13%
  -  Saturates 1g 5%
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  • 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


    • 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


    • 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.

    • 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.

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