Parsnip bubble & squeak hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g parsnipschopped
- ½ Savoy cabbageshredded
- 50g butter
- nutmeg
Nutrition: per serving
- kcal197
- fat12g
- saturates7g
- carbs19g
- sugars10g
- fibre8g
- protein4g
- salt0.19glow
Method
step 1
Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.
step 2
Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.
