Parsnip hash browns

Parsnip hash browns

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(11 ratings)

Ready in 25-35 minutes


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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  • 450g waxy potato (such as Charlotte)



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

  • 350g parsnip or other root veg



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

  • 1 small onion, halved and thinly sliced



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

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



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

  • 4-5 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

To serve

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



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


  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, questions and tips

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9th Apr, 2020
This is a perfect recipe, it was my first time making hashbrowns and I am pleasantly surprised.
Simon Cochrane's picture
Simon Cochrane
22nd Dec, 2019
The taste was good but I had similar issues to others - even with two eggs it wasn't close to binding. I also had to use about 10 tbsp of oil and had to make a very thin pancake, not a fritter like in the image. I would recommend using 4-6 eggs for this much parsnip / potato (once shredded it is a HUGE amount!)
8th Sep, 2016
Fab recipe. Made for OH as I do not like parsnips. Froze them and brought out a couple at a time. Will use again, definitely.
5th Mar, 2016
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.
20th Oct, 2013
great recipe, but i found if you add another egg it stays together better in the pan :)
Melody 1
1st Sep, 2013
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.
29th Dec, 2011
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.
13th Dec, 2009
Couldn't get the things to bind together very well, still, turned out nice anyway *thumbs up*
18th Dec, 2008
This is a super recipe, tried it at home and we loved it.
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