Parsnip bubble & squeak hash

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

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 197
  • fat 12g
  • saturates 7g
  • carbs 19g
  • sugars 10g
  • fibre 8g
  • protein 4g
  • salt 0.19g


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


  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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