There are root vegetables in my garden all year round, but adding leek or dill can give your hash some seasonal flare. A simple hash is just the best way to utilize pre-boiled root vegetables too!

Instructions:

Peel and cut the root vegetables into pieces (not too small.) A mix of root vegetables is the best, for example celery root, beets, parsnip, potatoes and carrots.
Boil the vegetables for 5-10 minutes.
Clean and slice a leek.
Pan-fry the root vegetables in butter and fry the leek in a pot on medium heat.
Add the leek to the root vegetables when they are just about done. Put the dill in the hash and stir.

You can add some ham or cured salmon to your hash if you want to, just fry it together with the leek. Feta cheese or fried halloumi is delicious too. If you want more vegetables, snap beans or Brussel sprouts are other great options. Let your garden decide what you should use!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth