Parsnip Hash Browns
Cozy up to a plate of golden hash brown patties filled with the earthy flavors of waxy potatoes and sweet parsnips, complimented by the gentle aroma of onions and garlic. Crispy on the outside and tender on the inside, these savory cakes make a delightful meal when paired with perfectly grilled bacon, roasted cherry tomatoes, and a runny poached egg.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Yield
Serves 6
Nutrition
- Calories: 179 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.06 milligram of sodium
Comments
No comments found.