Parsnip latkes with smoked haddock & poached egg

Looking to use up a glut of parsnips? We’ve swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish

  • Prep:20 mins
    Cook:30 mins
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 540
  • fat 21g
  • saturates 4g
  • carbs 44g
  • sugars 14g
  • fibre 13g
  • protein 38g
  • salt 1.6g


  • 2 large parsnips (about 450g), peeled
  • 2 tbsp self-raising flour
  • small pack dill, snipped, plus a few fronds to serve
  • 4 very fresh eggs
  • 300ml full-fat milk
  • 1 undyed smoked haddock fillet, skin-on (200g)
  • 1-2 tbsp hot horseradish sauce
  • 1 lemon, zested and cut into wedges
  • 80g spinach
  • oil, for frying


  1. Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.

  2. Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest – as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.

  3. Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.

  4. Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.

Suggested recipes from this collection...