Equipment
Ingredients
Hash Base
- 340 g beets, peeled and grated
- 340 g potatoes, peeled and grated
- 1 onion, chopped
- 45 g unsalted butter
- 120 g ham, chopped
Sauce and Garnish
- 80 ml brewed coffee
- 30 ml heavy cream
- 2 scallions, sliced
Nutrition (per serving)
Method
Peel and grate the beets and potatoes into a bowl.
Melt the butter in a large skillet over medium-high heat (190°C/375°F).
Add the chopped onion and ham to the skillet. Sauté for 5 minutes until the onion is soft.
Stir the grated beets and potatoes into the skillet. Cook for 15 minutes, stirring occasionally, until the vegetables are tender.
Transfer the hash from the skillet to a serving bowl and keep warm.
Pour the coffee and cream into the empty skillet. Scrape the bottom of the pan to release the browned bits and simmer for 1-2 minutes until slightly thickened.
Pour the coffee-cream mixture over the hash. Garnish with scallions if desired and serve.
Chef's Notes
- For the best texture, grate the beets and potatoes using the large holes of a box grater. Avoid over-processing, as this can lead to a mushy hash.
- Don't overcrowd the skillet when sautéing the vegetables. Cook in batches if necessary to ensure a good sear and prevent steaming, which will result in a crispier hash.
- The quality of the ham significantly impacts the flavor. Opt for a good quality, cured ham (like country ham or prosciutto) for a more robust taste.
- Taste and adjust seasoning before serving the sauce. The saltiness of the ham will vary, so a final check for salt and pepper is crucial.
- If you prefer a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) to the simmering coffee and cream mixture and cook until thickened.
Storage
Refrigerator: 3 days — Store in an airtight container; the beets will continue to bleed color into the potatoes.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
