These delicious parsnip hash browns are ideal for your weekend breakfast menu. You can event make them ahead of time and pop them in the freezer for a later date. Serve with bacon and poached eggs for a tasty meal.
British parsnips are in season and available to purchase from our Greengrocers.
Ready in: 35 minutes
450g waxy potatoes
1 small onion, finely chopped
1 garlic clove, crushed
1 egg, beaten
4-5 tbsp sunflower oil
1. Peel and coarsely grate the potatoes and parsnips. Squeeze as much liquid as possible out of the vegetables then set aside in a bowl.
2. Add the onion, garlic and egg into the bowl and mix well.
3. When fully combined, divide the mixture into 6 evenly sized pieces and flatten with your hand.
4. Next, heat 2 tbsp of oil in a large frying pan and cook half the hash browns on a low heat for around 3 minutes each side or until golden and crisp. Once cooked, transfer onto kitchen paper to absorb any excess oil and cook the remaining hash browns.
5. To freeze, allow the hash browns to cool before interleaving them in foil and storing in a freezer bag or container. The hash browns will freeze for up to 1 month. To re-heat (from frozen), brush the hash browns with a little oil and cook in the oven at 170C for around 15 minutes.
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