Page title and description
Potato, carrot and Jerusalem artichoke hash
This simple boiled-then-baked vegetarian hash is meal to warm your bones. It's a great dinner for using up the odd veg left in your box – there's no need to be too exact with the ingredients. It particularly nice topped off with a fried egg.
Ingredients
- 2 Jerusalem artichokes, scrubbed or peeled and chopped
- 3 carrots, peeled and chopped
- 1 onion, chopped
- 3 potatoes, peeled and chopped
- 15g butter, cubed into small pieces
- 250ml veg stock
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
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Step 1
Put the veg into a pan with the stock and bring to the boil. Simmer for 20-30 minutes.
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Step 2
Remove from the heat, pour off the excess liquid. Add seasoning to taste.
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Step 3
Mash the veg to form a smooth paste. Transfer to a dish and smooth the top. Dot with butter, bake in a hot oven for 10-15 minutes until golden brown.