650g organic potatoes, cut into chunks
2 tbsp organic extra virgin olive oil, plus extra for drizzling
250g pack organic cooked beetroot, drained and cut into chunks
20g pack fresh dill, leaves only
150ml Yeo Valley Organic Half Fat Crème Fraîche
2 tbsp English Provender Co Grated Hot Horseradish
- Bring a pan of salted water to the boil and cook the potatoes for 5 minutes, to parboil. Drain well.
- Heat the oil in a large frying pan over a medium heat. Add the potatoes and sauté for 15 minutes, turning occasionally until golden and crispy.
- Mix in the beetroot, increase the heat and cook for 1 minute until piping hot. Scatter over the dill and season well. Mix the crème fraîche with the horseradish and drizzle with a little extra oil, if you wish. Serve immediately with the hash.
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