1/2 cup organic sour cream
1 tsp. lime juice
1 Tbsp. fresh chopped dill or 1 Tbsp. dried
1/2 lb. leftover boiled potatoes (2-3 small potatoes)
1 small onion, chopped
1/2 cup cooked vegetables - carrots, squash, sweet potatoes are nice
1/2 cup beets
1 tsp. soy sauce
1 egg (or 3 Tbsp. egg whites)
kosher salt to taste
Mix together the sour cream, lime juice and dill. Refrigerate for one hour before using.
Coarsely chop the potatoes, onions and cooked veg – we like them about the size of corn niblets. Mash 1 cup of mixture or run it through the food processor. Add the egg and soy sauce to the mash, then stir gently into vegetable mixture. Chop beats and add to vegetables. Heat a large, preferably cast iron, skillet and add olive oil to coat the bottom generously. Heap vegetable mixture into pan and press into a tidy cake, salting lightly if desired. Cook until bottom is brown and crisp, pressing down occasionally to compact hash. Add more oil as needed. Turn cake, cutting in half if needed, and cook until the second side is browned. Serve with sour cream.