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1
For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
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2
Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat.
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3
Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes.
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4
Add the garlic to the onion and cook another minute.
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5
Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander.
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6
Rinse and pat very dry.
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7
(Giving them a turn in a salad spinner helps, too.)
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8
Stir the potatoes into the vegetables in the skillet.
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9
Cook the potatoes, undisturbed until they get crusty on the bottom.
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10
Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom.
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11
Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes.
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12
Meanwhile, shred the carrot and beet.
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13
Remove the rosemary sprigs.
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14
Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes.
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15
Press the hash into an even cake.
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16
Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat.
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17
Turn the hash in large sections with a spatula to brown the other sides, another minute.
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18
Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
