Beetroot, pork and apple hash

We are trying to achieve the 5 a day vegetable regime and to this end, I created this dish, loosely based on the beetroot rosti. It was fabulous. You could probably make a neater version by frying individual patties. I was more concerned with getting it to the table and eating it so I cooked the whole thing as you would with bubble and squeak, patting it flat in the frying pan and constantly turning it over to ensure that it's cooked evenly. Add a splash of olive oil to the pan if it appears to be drying out. I wouldn't worry about the toasty burnt bits either as they are delicious in their own right. A very successful experiment which went very well with purple sprouting broccoli, sauteed in olive oil and a few crushed cloves of garlic.

Swap out the pork for feta cheese or halloumi cheese and you have a vegetarian version.

Beetroot, pork and apple hash

Servings:	Serves 2
Calories per serving:	345
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	9th April 2014

Best recipe review Beetroot and apple! 5/5 Sounds like an Autumn treat! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 cooked beetroots, grated and squeezed dry (or spun in a salad spinner)
• 1 cooking apple, peeled, cored and grated
• 200 g cooked gammon or ham, shredded
• Freshly ground black pepper and a pinch of salt
• Olive oil

• 

  Mixture well stirred and almost ready to serve

• 

  Mixture patted flat in the frying pan

• 

  Beets grated in a food processor, drained in a salad spinner

Method

1. Mix all of the ingredients together in a bowl
2. Heat a few tablespoons of olive oil in a heavy based frying pan
3. Fill the pan with the mixture and pat it flat
4. Cook on a medium heat for about 5 minutes
5. After 5 minutes, stir the mixture up with a fish slice and turn portions of the hash over to ensure its toasted all over
6. Repeat for 10 minutes so the apple, beets and ham are caramelised

Serving suggestions

Serve with purple sprouting broccoli sauteed in crushed garlic and olive oil and new potatoes

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