Root Vegetable Hash with Horseradish Cream

1. 1

   For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.

2. 2

   Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat.

3. 3

   Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes.

4. 4

   Add the garlic to the onion and cook another minute.

5. 5

   Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander.

6. 6

   Rinse and pat very dry.

7. 7

   (Giving them a turn in a salad spinner helps, too.)

8. 8

   Stir the potatoes into the vegetables in the skillet.

9. 9

   Cook the potatoes, undisturbed until they get crusty on the bottom.

10. 10

    Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom.

11. 11

    Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes.

12. 12

    Meanwhile, shred the carrot and beet.

13. 13

    Remove the rosemary sprigs.

14. 14

    Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes.

15. 15

    Press the hash into an even cake.

16. 16

    Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat.

17. 17

    Turn the hash in large sections with a spatula to brown the other sides, another minute.

18. 18

    Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.

* Per serving · 4 servings · Values may vary.