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Parsnip hash browns

Parsnip hash browns

A star rating of 4 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Freezable (Reheats from frozen in 15 mins)
  • Gluten-free
Nutrition: per hash brown
low insalt0.06g


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

To serve

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


  • 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.


Leave cakes to cool then interleave them in foil, put in a freezer bag and freeze for up to 1 month. To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet. Brush with a little oil and reheat from frozen for 15 mins. Serve with grilled bacon rashers, vine tomatoes, and poached or fried eggs.

Recipe from Good Food magazine, January 2005


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A star rating of 4 out of 5.13 ratings

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