Parsnip hash browns

Parsnip hash browns

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(4 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 6

These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors

Nutrition and extra info

Additional info

  • Reheats from frozen in 15 mins
  • Gluten-free
Nutrition info

Nutrition per hash brown

kcalories
179
protein
4g
carbs
21g
fat
9g
saturates
1g
fibre
4g
sugar
0g
salt
0.06g

Ingredients

  • 450g waxy potatoes (such as Charlotte)
  • 350g parsnips or other root veg
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 4-5 tbsp sunflower oil

To serve

  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomatoes on the vine
  • 6 eggs

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Method

  1. Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
  2. Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

Recipe from Good Food magazine, January 2005

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Comments

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gentlybakedpear's picture

great recipe, but i found if you add another egg it stays together better in the pan :)

Melody 1's picture
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I had a garden party for 60 people and wanted to prepare some dishes in advance and freeze them. This was one of the recipes that I used and one of the most successful as it was very tasty dish and not difficult to prepare.

alisonpg's picture
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Tasty and easy to do, a little time consuming but good if you cook them ahead and freeze. I added the mixture into a pastry cutting ring placed in the pan, squashing the mixture down and then removing the ring. Then I flattened it down further into the desired shape and thickness. A little tricky to keep in one piece while turning but I got the hang of it by the second batch. I did one without any oil (in a non-stick pan) and it didn't cook quite as well but was certainly acceptable if you want to cut out the fat.

clairewainwright's picture
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Couldn't get the things to bind together very well, still, turned out nice anyway *thumbs up*

peterpepper's picture

This is a super recipe, tried it at home and we loved it.

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