Beetroot Hash

An alternative to one of my winter favourites, corned beef hash, which makes a great showcase of all of the ingredients.  This works particularly well if the veg don’t turn into a mash, and if you use to top quality sausages

Serves 3


  • A little Olive Oil
  • 1 Onion, chopped
  • 2 cloves Garlic, chopped
  • 500g Sausages (e.g., Cumberland or Pork & Leek)
  • Mixed Herbs
  • 3 medium Beetroot, cooked & cubed
  • 3 large potatoes, parboiled & cubed
  • 1 large Sweet Potato, or Pumpkin, parboiled & cubed
  • Salt & Pepper to season
  • 25g Butter, chopped into dice


  •  Sweat off the onions & garlic for a couple of minutes in the olive oil
  • Slit the skins of the sausages and squeeze the filling into the onion pan, turning up the heat
  • Break up the sausage meat with a fork or spoon, stirring around the pan.  You’re looking to get a fine, grainy texture, a little like minced beef
  • Leave to fry for a few minutes.  You’re looking for the meat to brown and caramelize, so it sticks to the bottom of the pan.  Stir well  and don’t allow to burn
  • Once the sausage meat has browned, add in the cubed veg, herbs and seasoning and stir well.
  • Turn down the heat, cover and cook for 10 minutes.  Check the seasoning. Stir well, cover and cook for another 10 minutes
  • The Beetroot hash is ready to serve.  For a final touch, dot with butter, allow to melt and stir well
  • Serve with a green leafy salad

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