Parsnip Hash Browns

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Ingredients

  • 450g waxy potato (such as Charlotte)

  • 350g parsnip or other root veg

  • 1 small onion, halved and thinly sliced

  • 1 garlic clove, finely chopped

  • 1 egg, beaten

  • 4-5 tbsp olive oil

 

Method

  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.