Beet & Yam Hashlettes with Chive Crème Fraîche Sauce
Recipes By Trish Wesevich
Photos Courtney Pierce
These little hashlettes are a unique addition to any holiday meal and can easily be made ahead of time and kept warm until ready to serve.
- 1 Large Purple or Golden Beet, peeled
- 1 Jersey Sweet Potato, peeled
- 1 Garnet Yam or Sweet Potato, peeled
- 1 Small Yukon Gold Potato, (1/2 cup) peeled
- 1 tbls Shallot or Leek (white part only)
- 1 tbls flour (can use all-purpose gluten free flour)
- 1 Egg
- Olive Oil
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp fresh chopped thyme or rosemary
- 1 tbls freshly chopped Chives
- ¾ cup Crème Fraiche
- 1 tsp Dijon-style mustard
In a food processor, or using a box grater, grate each ingredient and place in a large bowl. Mix in flour. Add 1 beaten egg, salt, pepper and herbs. Mix well with hands until thoroughly combined. Pour enough olive oil to coat bottom of sauté pan (2-4 tbls) and heat to medium high. Once oil is hot and shimmering, form palm-size balls with mixture and add to skillet flattening with spatula into a small hashlette. Cook in batches for 3-4 minutes each side or until crispy and caramelized turning over carefully. Using a spatula, place each one on a cookie sheet and keep warm in oven on 200 degrees until ready to plate. Serve with Chive Crème Fraiche Sauce. Serves 4-6
My grandmother, Esther West from New Orleans, Louisiana, wrote down her oyster dressing recipe so my mother would never forget how to make it just like she did. Fortunately, my mother framed it and it sits in my kitchen today. Its written like a story and I wanted to share it with you just as she shared it with us.
- One large or two medium onions,
- one large bell pepper,
- five pods garlic,
- two dozen oysters,
- depending on size (if oysters are large, one dozen will be plenty),
- two slices of stale bread.
Soak bread in water from oysters. Fry finely chopped onion. Add finely chopped bell pepper after onion has fried about five minutes, then add oysters (chopped also) and garlic. Let cook a few minutes then add bread. Let slowly cook until all the oyster water is gone. Remove from fire and add one beaten egg. More bread or breadcrumbs can be added before egg if dressing is too watery.