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Beetroot and potato hash
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This vegetarian one-pan recipe is great as a side dish, or why not try it as a main with fried or poached eggs.
650g organic potatoes, cut into chunks
2 tbsp organic extra virgin olive oil, plus extra for drizzling
250g pack organic cooked beetroot, drained and cut into chunks
20g pack fresh dill, leaves only
150ml Yeo Valley Organic Half Fat Crème Fraîche
2 tbsp English Provender Co Grated Hot Horseradish
Typical values per serving:
25mg vitamin C
This recipe was first published in September 2014.