Pic of Potato, carrot and Jerusalem artichoke hash

Potato, carrot and Jerusalem artichoke hash

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Potato, carrot and Jerusalem artichoke hash

Main Serves 4 55 min
This simple boiled-then-baked vegetarian hash is meal to warm your bones. It's a great dinner for using up the odd veg left in your box – there's no need to be too exact with the ingredients. It particularly nice topped off with a fried egg.


  • 2 Jerusalem artichokes, scrubbed or peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 potatoes, peeled and chopped
  • 15g butter, cubed into small pieces
  • 250ml veg stock
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Put the veg into a pan with the stock and bring to the boil. Simmer for 20-30 minutes.
  • Step 2

    Remove from the heat, pour off the excess liquid. Add seasoning to taste.
  • Step 3

    Mash the veg to form a smooth paste. Transfer to a dish and smooth the top. Dot with butter, bake in a hot oven for 10-15 minutes until golden brown.

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