When we visited New York in January, we noticed that Instagram is starting to weave its way into restaurant design. Many hip and trendy cafés are designing their physical spaces in the hopes of inspiring Instagram photos. They have Instagram-friendly marble countertops, custom made tiles, dim lighting, cups decorated on the inside (perfect for bird’s-eye shots), pastel-pink sofas and other aesthetically pleasing environments – all in the hopes that their guests will post them on Instagram.

Here, in a cabin in the North of Sweden, we don’t have any of that. But we do have a delicious root vegetable hash.

Colorful Veggie Hash with Dill and Mustard Sauce
(serves 4)

Vegetable hash:
1 tbsp coconut oil
1 yellow onion
2 garlic cloves
1 lb/500 grams potatoes
3 beetroots
3 carrots
2 parsnips
1/2 Swedish turnip or rutabaga
0.5 cup soybeans
1 zucchini
0.5 cup dill
salt & freshly ground pepper

Mustard sauce:
1 tbsp mustard
2 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice

Peel and chop onions and garlic. Pan-fry at low temperature in coconut oil, until soft. Add diced potatoes and beetroot, and gently heat for approximately 10 minutes. Cut carrots, parsnips and turnip into cubes, and add to the pan. After another 10 minutes, add soybeans and diced zucchini. After an additional 10 minutes, the vegetable hash should be evenly cooked. Make the sauce while you wait for the hash. Just toss and mix, a no-brainer!

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