Parsnip hash browns

200 kcal or less 30-60 minutes 6 servings breakfast brunch cherry tomato cherry tomatoes egg eggs garlic clove garlic cloves make ahead onion onions parsnip parsnips potato potatoes rosti savoury streaky bacon

N/A

Source

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

Method

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.