PARSNIP HASH BROWNS

Parsnip hash browns image

These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors

Provided by Jenny White

Time 35m

Number Of Ingredients 9

Ingredients

450g waxy potato (such as Charlotte)
350g parsnip or other root veg
1small onion , halved and thinly sliced
1 garlic clove , finely chopped
1 egg , beaten
4-5 tbsp sunflower oil
6rashers of streaky bacon or slices of prosciutto
6stems of cherry tomatoes on the vine
6 eggs

Steps:

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.

Nutrition Facts : Calories 179 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium