Riverford Wicked Leeks
Potato, carrot and Jerusalem artichoke hash recipe image

Print Potato, carrot and Jerusalem artichoke hash

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 & chopped
  • 3 carrots, peeled & chopped
  • 1 onion, chopped
  • 3 potatoes, peeled & chopped
  • 15g butter, cubed into small pieces
  • 250ml veg stock
  • Salt & pepper


  1. Put the veg into a pan with the stock and bring to the boil. Simmer for 20-30 minutes.
  2. Remove from the heat, pour off the excess liquid. Add seasoning to taste.
  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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