Hash potatoes with salad cheese

Name: Hash potatoes with salad cheese
Total time: 25 min
Yield: 4 people
Ingredients: 1 yellow onion; 1 garlic clove; 500 g potatoes; 3 beets; 3 carrots; 2 parsnips; 200 g celeriac; 1 courgette; 100 g edamame; 1 handful chopped dill; 200 g white cheese cubes; 4 eggs; salt and pepper; oil

Discover our take on the classic hash – a dish that is all about comfort, versatility, and flavour. This is not just any hash though; it is a vegetable-loaded delight that trades traditional corned beef for a rainbow of root vegetables and a touch of tangy white cheese. Whether it is breakfast, brunch, or dinner, our hash potatoes promise to be a crowd-pleaser, and it comes with a serving of glorious fried eggs. So, get started and bring this comforting classic with a delightful twist to your table.

https://www.arlafoods.co.uk/recipes/hash-potatoes-with-salad-cheese/

Instructions

Step 1

Preheat the oven to 225°C.

Step 2

Rinse potatoes, carrots, parsnips, courgette and celeriac and chop them into small cubes.

Step 3

Chop onion and garlic.

Step 4

If using fresh broad beans, blanch them for at least 10 minutes. If using edamame, 1 minute is plenty. Remove their skins of the beans.

Step 5

Heat some oil in a sauté pan (preferably one with an ovenproof handle). Sauté the onion for approx. 1 minute.

Step 6

Add potatoes and carrots and cook for approx. 7 minutes, stirring occasionally. Remove from the pan and set aside, then pour more oil into the pan.

Step 7

Sauté parsnips and celeriac for approx. 5 minutes, stirring occasionally. Remove from the pan and set aside, then add more oil to the pan if necessary and sauté the courgette for approx. 2 minutes.

Step 8

Combine all the ingredients in the pan again or in a large baking dish. Bake for approx. 5-10 minutes in the oven.

Step 9

Meanwhile, fry the eggs in a bit of oil.

Step 10

Take the hash out of the oven. Season with salt and pepper and sprinkle with dill, beans and white cheese.

Step 11

Serve the hash with a fried egg.

Enjoy!

Questions about hash

If you want to make hash potatoes, there are a few things to keep in mind, for instance, which potatoes to use and what to serve them with. Find the answers below!

What is hash?

A classic hash is typically made with diced or chopped meat – often leftover meat like roast beef or corned beef – and potatoes, everything in cubes or similar. Both meat and vegetables are cooked in a skillet or pan until browned and crispy, then served with, for example, pickled beetroot and a fried egg. You can also add other vegetables and meat to the dish, using whatever is at hand. It is the perfect way to use leftover veggies – and meat – and get something new and delicious out of it.

What are the best potatoes for hash?

The best potatoes for a hash are typically waxy varieties like Yukon Gold or red potatoes. These potatoes hold their shape well during cooking, provide a pleasant texture, and have a naturally buttery flavour that pairs well with other ingredients. They also have thin skins, which can be left on for added colour. Starchy potatoes, like Russets, can become too soft and break apart easily, making them less ideal for this dish.

What to serve with hash?

The traditional way to serve hash is with pickled beetroot and fried eggs. Particularly fried eggs make an excellent accompaniment due to their complementary textures and flavours. The crispy, savoury hash provides a robust contrast to the smooth, creamy yolk of a runny fried egg. When broken, the yolk acts like a rich sauce, enhancing the flavours of the whole dish. This combination creates a satisfying and balanced result, perfect for any meal of the day. You can also serve it with crusted bread or rye bread either on the side or as the base.

How long does hash stay good?

Hash potatoes can keep for about 3-4 days in the fridge stored in an airtight container. Make sure it has cooled to room temperature before refrigerating it to prevent condensation, which can lead to bacterial growth. For longer storage, you can freeze it for up to 3 months. It is best to store or freeze it without salad cheese and a fried egg on top. Always check for signs of spoilage, like a sour smell, mould, or a change in texture, before eating it.

Ingredients

Yellow onion	1
Garlic clove	1
Potatoes	500 g
Beets	3
Carrots	3
Parsnips	2
Celeriac	200 g
Courgette	1
Edamame	100 g
Chopped dill	1 handful
White cheese cubes	200 g
Eggs	4
Salt and pepper
Oil

Try a comfort food classic with a new twist

Comfort food classics evoke feelings of nostalgia and home comfort. And our hash potatoes recipe does just that. In our recipe, we focus only on vegetables. In place of the traditionally used beef, we added a sprinkle of tangy white cheese, fresh dill, and a scattering of beans to complement the vegetables. The result is just as heartwarming but with a delightful novelty. The white cheese on top of the vegetables infuses every bite with a subtle tang and rich, milky flavour. The dill adds a herby freshness that cuts through the richness of the cheese and complements the earthy flavours of the vegetables perfectly. The beans, with their firm texture and slightly nutty taste, provide a contrast to the softness of the other components.

We serve it with classic fried eggs, the yolk creamy and lush, acting as a velvety sauce when it breaks, bringing everything together. In need of more inspiration for recipes with various vegetables? Try our recipes for a warm salad packed with baked and grilled vegetables, a tasty asparagus quiche, and a roasted vegetable tart.

A solid base of diced root vegetables and courgette

A hearty mix of diced courgette and root vegetables, including potatoes, beets, carrots, parsnips, and celeriac, make up the robust base of this dish. These vegetables complement each other wonderfully in both texture and flavour. For instance, root vegetables lend an earthy depth to the hash, providing a spectrum of aromas from the sweetness of the carrots and parsnips to the distinctive, slightly nutty flavour of celeriac. The potatoes, help to tie everything together, while the beets bring colour and a subtle sweetness that is truly inimitable.

Finally, the mild-flavoured courgette absorbs the flavours of the ingredients it is cooked with, and its spongy texture is a lovely contrast to the denser root vegetables. It also adds a slight touch of freshness to the dish, balancing the richness of the root vegetables.

Make your own version with other leftover veggies

While this combination of root vegetables and courgette works brilliantly, you can just as easily use other vegetables for this dish. Got leftover veggies in your fridge? Throw them in with the potatoes! From bell peppers that add a sweet crunch, a handful of peas for a pop of colour and sweetness, to a cob of corn that lends a slight char and smoky sweetness, you cannot go wrong. Broccoli, cauliflower, brussels sprouts, or green beans would also be great additions.

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