Parsnip hash browns
Serves 6
Easy
Total time:
Ready in 25-35 minutes
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Skip to ingredients
Showing items 1 to 3 of 6
- 450g waxy potato(such as Charlotte)
- 350g parsnipor other root veg
- 1small onionhalved and thinly sliced
- 1 garlic clovefinely chopped
- 1 eggbeaten
- 4-5 tbsp sunflower oil
To serve
- 6rashers of streaky baconor slices of prosciutto
- 6stems of cherry tomatoeson the vine
- 6 eggs
Nutrition: per hash brown
- kcal179
- fat9g
- saturates1g
- carbs21g
- sugars0g
- fibre4g
- protein4g
- salt0.06glow
Method
step 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.
step 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.
