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To serve

Nutrition: per hash brown

  • kcal179
  • fat9g
  • saturates1g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein4g
  • salt0.06g
    low

Method

  • step 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.

  • step 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. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

RECIPE TIPS
FREEZING

Leave cakes to cool then interleave them in foil, put in a freezer bag and freeze for up to 1 month. To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet. Brush with a little oil and reheat from frozen for 15 mins. Serve with grilled bacon rashers, vine tomatoes, and poached or fried eggs.

Recipe from Good Food magazine, January 2005

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Comments, questions and tips (10)

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Overall rating

A star rating of 4 out of 5.13 ratings

gpexton51610

1. What are the eggs supposed to bind to? I suggest at least one more egg plus at least two TBs of self raising flour: look at the BBC potato latkes recipe, if you don't believe me! 2. Cumin? Paprika? FGS, give it some oomph! 3. This isn't a well thought out recipe or methodology - come on, Beeb,…

J.L.H.W

This is a perfect recipe, it was my first time making hashbrowns and I am pleasantly surprised.

Simon Cochrane avatar

Simon Cochrane

A star rating of 3 out of 5.

The taste was good but I had similar issues to others - even with two eggs it wasn't close to binding. I also had to use about 10 tbsp of oil and had to make a very thin pancake, not a fritter like in the image. I would recommend using 4-6 eggs for this much parsnip / potato (once shredded it is a…

dorothyd

A star rating of 5 out of 5.

Fab recipe. Made for OH as I do not like parsnips. Froze them and brought out a couple at a time. Will use again, definitely.

looney

A star rating of 1 out of 5.

Really didn't like this at all. I doubled the quantities as my Dad had given me home grown parsnips and I wanted to make him some too. Turned out I just wasted them. Wasted eggs too as I added extra to try and bind everything together because they weren't sticking first and second attempt. I tasted…

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