The BBC Good Food logo
Parsnip hash browns

Parsnip hash browns

By
Rating: 4 out of 5.12 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
HighlightNutrientUnit
kcal179
fat9g
saturates1g
carbs21g
sugars0g
fibre4g
protein4g
low insalt0.06g
Advertisement

Ingredients

To serve

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.

RECIPE TIPS
FREEZING

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.12 ratings

Sponsored content