Parsnip hash browns
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Medium
My family absolutely loves these parsnip hash browns, and honestly, they're so quick and easy to make. I've swapped regular potatoes for parsnips because they add this lovely sweet, nutty flavor while being packed with fiber and vitamin C. The best part? The whole thing comes together in just 40 minutes, making it perfect for a weekend breakfast or brunch. Plus, it's budget friendly and uses simple ingredients you probably already have at home. Served on toasted burger buns with crispy bacon and a dollop of ketchup, it feels like a proper treat without any fuss.
Ella x
Ingredients
- 250 gramsessential parsnips(peeled and coarsely grated)
- 150 gramswaxy potatoes((such as Charlotte), coarsely grated)
- ½onion(thinly sliced)
- 5british blacktail medium free range eggs(medium free range eggs, 1 beaten)
- 3 tbspcornflour
- 1 tbspflat leaf parsley(finely chopped flat leaf parsley leaves)
- ¼ tspfine sea salt
- 3 tbspvegetable oil
- 8 rasher/sbacon(rashers of bacon (optional))
- 4burger buns(white buns)
- 1tomato ketchup(Ketchup, chilli oil and coriander sprigs, to serve (optional))
- ¾ tspsesame seeds(toasted)
Detail level
Instructions
- 1
Put the parsnips and potatoes in a clean tea towel and twist into a bundle. Over the sink, squeeze out as much water as possible, then mix in a bowl with the onion, beaten egg, cornflour, parsley and salt.
- 2
Heat the oil in a nonstick frying pan. Divide the parsnip mixture into 4 and shape into flat cakes (they will be loose). Fry gently for 5-6 minutes on each side, or until cooked through and golden. Grill the bacon, if using, then fry the eggs and toast the buns. To serve, stuff the buns with the hash browns and fried eggs, plus ketchup and bacon, if using. Top with chilli oil and coriander, if liked, and the sesame seeds.
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