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