Parsnip hash browns

Parsnip hash browns

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(5 ratings)

Ready in 25-35 minutes

Easy

Serves 6
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors

Nutrition and extra info

  • Reheats from frozen in 15 mins
  • Gluten-free

Nutrition: per hash brown

  • kcal179
  • fat9g
  • saturates1g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein4g
  • salt0.06g
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Ingredients

  • 450g waxy potato (such as Charlotte)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 350g parsnip or other root veg

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 small onion, halved and thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4-5 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

To serve

  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomato on the vine
  • 6 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments (6)

looney's picture
0

Really didn't like this at all. I doubled the quantities as my Dad had given me home grown parsnips and I wanted to make him some too. Turned out I just wasted them. Wasted eggs too as I added extra to try and bind everything together because they weren't sticking first and second attempt. I tasted some of the mess once cooked and not seasoning isn't an option if anyone is planning on trying these.

gentlybakedpear's picture

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

Melody 1's picture
5

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
5

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.

CCW's picture
4

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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