Recipe information
Ingredients for - Parsnip hash browns
1. 450g waxy potato (such as Charlotte) -
2. 350g parsnip or other root veg -
3. 1small onion , halved and thinly sliced -
6. 4-5 tbsp sunflower oil -
7. 6rashers of streaky bacon or slices of prosciutto -
8. 6stems of cherry tomatoes on the vine -
How to cook deliciously - Parsnip hash browns
1. Stage
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. Stage
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.
