Danish Hash with Root Vegetables and Red Beets
This dish is good way to use all the left-overs in the refrigerator. We often waste to much food and this dish is perfect. You can use just about vegetable. Just be sure to slice or dice the vegetables the same size so that all the vegetables get cooked evenly. All kinds of left-over meat such as roast pork, roast beef, lamb and ham is good. I don’t think that this hash is especially Danish and I am sure that each country has it’s own recipe for hash. Root vegetables are inexpensive, nutritious and thrives exceptionally well in the cold northern climate. The people of the North have a long tradition of eating root vegetables all year around because celery, carrots, parsnip and other root vegetables can be stored for extended periods of time. It is important root vegetables are stored in a cold place, and Denmark is well known for its cold climate. If you don’t have room in your refrigerator and you live in a cold part of the world, you can store them outside in a shed or garage. Then you will always them on hand during the winter. They have significant amounts of fiber, vitamins and minerals
2 large onions, coarsely chopped
1 lb. (455 g) cold beef, pork, or lamb, diced
2 tbsp. butter
½ lb. (210 g,) . cold boiled potatoes, diced
2 carrots , diced
1 turnip, diced
1 parsnip, diced
½ tsk. thyme
salt and freshly ground pepper
2-3 oz. red beets, diced
1 tbsp. chopped parsley
To make Danish hash, brown chopped onions in butter in a large frying pan over medium heat. Add carrots, turnip and parsnips and steg 5 minutes. Add potatoes and meat and brown them with root vegetables. Season with salt and pepper.
To serve, place 1-2 two large spoonfuls of hash on 4 plates with a spoonful of diced red beets. Offer Worcestershire sauce.
One or two fried eggs would be nice on this dish.