Name: Parsnip hash browns
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 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; 6rashers of streaky bacon or slices of prosciutto; 6stems of cherry tomatoes on the vine; 6 eggs

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Parsnip hash browns

Parsnip hash browns

Jenny White

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Serves 6

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 4 out of 5.13 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per hash brown

kcal179
fat9g
saturates1g
carbs21g
sugars0g
fibre4g
protein4g
salt0.06g

low

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

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A star rating of 4 out of 5.13 ratings

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