Name: Parsnip hash browns
Yield: 6
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 -

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

4. 1 garlic clove , finely chopped

5. 1 egg , beaten

6. 4-5 tbsp sunflower oil

7. 6rashers of streaky bacon or slices of prosciutto

8. 6stems of cherry tomatoes on the vine

9. 6 eggs

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.