Ingredients
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
Directions
For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
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.
Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By dh2angel_5800532
University Plac...
on December 30, 2009
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I subscribe to a weekly organic produce box delivery. I decided to tackle this recipe since I had some yukon gold potatoes, gold beets and carrots in this week's delivery. The hash was delicious with great flavors but the horseradish cream sauce was even better. It is a great compliment to the sweet flavors of the carrots, beets, and carmelized onions. My husband doesn't eat sour cream so we used organic plain yogurt instead, which gave it a great flavor and didn't cut the heat of the horseradish so it really stood out. I only gave this four stars though because trying to form it into cakes which just fell apart didn't work but it really wasn't necessary. Just a normal nice crispy hash will do. Additionally, my husband hates beets and he loves this recipe!
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