Categories: not tried

Ingredients

• 450 g potatoes or sweet potatoes (or both), peeled and cut in finger width pieces
• 2 medium beetroots, peeled
• 6 bacon rashers, chopped
• 1/2 onion, chopped
• 60ml double cream
• 1/2 teaspoon each salt and pepper
• Optional: 1/2 handful chopped fresh parsley

Directions

1. Steam the potatoes, covered, for 10 minutes or until tender and transfer to a bowl.

2. Steam the beetroots for 10 minutes or until they are tender.

3. Transfer to a bowl with the potatoes.

4. Cook the bacon in a heavy large frying pan over medium heat until it is brown.

5. Remove with a slotted spoon, reserving 1 tablespoon of bacon fat in pan.

6. Add the bacon, onion, cream, salt and pepper to the vegetables and mix.

7. Heat the bacon fat over a medium-high heat and stir in the hash mixture.

8. Flatten with a spatula to compact.

9. Cook the hash until it is brown on the bottom, about 5 minutes.

10. Continue cooking until heated through, stirring up the bottom crust occasionally, about 10 minutes.

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