Parsnip Hash Browns
found in Breakfast - Cooked Breakfasts
Gluten Free |
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Prep: 15 minutes
Cook: 10 minutes
Difficulty:
Moderate
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Ingredients
- 16oz charlotte potatoes
- 13oz parsnips
- 1 onion, halved and thinly sliced
- 1 garlic clove, finely chopped
- 1 egg, beaten
- 4 tbsp sunflower oil
- 6 slice(s) smoked streaky bacon
- 6 cherry tomatoes
- 6 eggs
To Serve
Directions
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 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.