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Parsnip bubble & squeak hash

Jazz up your roast or stew with this crispy topped and tasty side dish

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 197
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 10
  • Protein 4
  • Fat 12
  • Fibre 8
  • Salt 0.19

Nutrition per serving

  • Calories 197
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 10
  • Protein 4
  • Fat 12
  • Fibre 8
  • Salt 0.19

Ingredients

  • 500g parsnips, chopped
  • ½ Savoy cabbage, shredded
  • 50g butter
  • nutmeg

Method

  1. Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.

  2. Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.

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