Recipe:

1. Preheat the oven to 180c.
2. Next, peel the beetroot and then chop into small bite-sized chunks. Add to a roasting tray and drizzle over the honey and oil. Stir to coat the beetroot evenly and then place in the oven to roast for 40 minutes.
3. Grate the potatoes. Add them to a colander and rinse through with water until the water runs clear. Once this has happened, squeeze and drain the potato of any excessive moisture with your hands.
4. Add them to a large bowl with one egg and the flour. Slice the spring onions finely and add to the mix. Don’t be afraid to use all of the spring onion (except the end). Mix it all together until it’s well combined.
5. Heat a frying pan over a medium heat and add a drizzle of oil.
6. Take a handful of the mix and using your hands, mould into a burger shape. Add to the frying pan and allow to fry until golden brown, and then flip. This will take around 10 minutes. Once browned, add to the oven to cook through.
7. Now to make the lemon yogurt dressing. Simply grate the zest of a lemon into the yogurt and stir through.
8. Once the beetroot has a lovely golden-brown colour, take it out of the oven and mix around the pan to collect all the lovely honey and help coat the beetroot even further.
9. Add the hash browns to a plate and top with roasted beetroot, chunks of salty feta and a drizzle of the yogurt. Top it with a fried egg (optional, it’s delicious without too!).