- 1 tablespoon prepared horseradish
- 1/2 cup sour cream
- 1/4 teaspoon kosher salt
- Pinch freshly ground pepper
- 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
Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
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