John Myers
Mashed Carrots and Potatoes with Hash
The perfect mashed carrots and potatoes with hash recipe with a picture and simple step-by-step instructions.
HASH
- 1 kg Potatoes
- 1 Onion
- 2 tbsp Oil
- Salt and pepper
- Freshly grated nutmeg
- 500 g Minced meat
- 1 Onion
- 375 Water
- 1 tbsp Tomato paste
- 1 Bay leaf
- 3 Garlic cloves
- 1 Chilli
- Gravy at will
- Salt and pepper
- Peel and dice the onion. Add the oil to the pan and fry the onions until golden brown. Shred the carrots, cut them into rings and put them on top with water. Peel and slice the potatoes and when the carrots are boiling, put the potatoes on top and cook them together until soft.
- Pour off the carrot-potato mixture and pour into a liquor of Lotte and strain, add the onions and season. If you want to thicken it, you can mix a little cornstarch with water and then bring it to the boil again.
- For the hash, fry the onion, minced meat and garlic. Add tomato paste and sweat, fill up with water, add spices, chilli and gravy. let simmer for about 20 minutes. Season and, if necessary, thicken with flour butter.
- Serve with mashed carrots and potatoes
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