Parsnip Hash Browns


  • 450g waxy potatoes (such as Charlotte)

  • 350g parsnip or other root veg

  • 1 small onion, halved and thinly sliced

  • 1 garlic clove, finely chopped

  • 1 egg beaten


  1. 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.

  2. Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 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 oil as necessary.

  3. Meanwhile grill the bacon and tomatoes and or poach the eggs to serve alongside

Vicky Skingley