Parsnip bubble & squeak hash
By Good Food
Jazz up your roast or stew with this crispy topped and tasty side dish
Nutrition per serving
- 500g parsnips, chopped
- ½ Savoy cabbage, shredded
- 50g butter
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.
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.