Root Vegetable Hash with Horseradish Cream

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Horseradish Cream:

1 tablespoon prepared horseradish

1/2 cup sour cream

1/4 teaspoon kosher salt

Pinch freshly ground pepper

Hash:

4 tablespoons butter, diced

1 onion, sliced thinly, 1 cup (4 ounces)

2 springs fresh rosemary

3 garlic cloves, minced

1 pound Yukon gold or other waxy potatoes, skin on

1 large carrot (2 to 3 ounces)

1 large beet, peeled (4 ounces)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper