Parsnip hash browns
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Parsnip hash browns

By Jenny White

Contains pork – recipe is for non-Muslims only
These crispy hash browns can be made ahead and reheated from frozen – ideal for unexpected Christmas visitors

  • Ready in 25-35 minutes
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 179
  • fat 9g
  • saturates 1g
  • carbs 21g
  • sugars 0g
  • fibre 4g
  • protein 4g
  • salt 0.06g

Ingredients

  • 450g waxy potatoes (such as Charlotte)
  • 350g parsnips or other root veg
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 4-5 tbsp sunflower oil
  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomatoes on the vine
  • 6 eggs

Tip

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.

Method

  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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