Parsnip hash browns
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
Nutrition per serving
- 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
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.
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.
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.