Sweet, crispy and scrummy, these hashbrowns are so delicious and perfect for a long weekend!Â
Take advantage of parsnips and carrots when they’re in season, even though they’re available year-round, as they taste so good freshly picked.Â
Makes one large or 4–6 smaller hash brownsÂ
- 1 medium carrot, gratedÂ
- 1 medium parsnip, gratedÂ
- 1 egg (can omit)Â
- a small handful of chopped parsleyÂ
- salt and pepperÂ
- oil for fryingÂ
- a dollop of sour cream to serveÂ
- chutney to serveÂ
- Place the grated carrot and parsnip into a bowl. Add the egg and parsley and mix with a fork. Season well.
- Heat enough oil to coat the bottom of a medium-sized frying pan.
- Spoon the mixture into the pan as one large or individual hash browns.
- Cook for 4–5 minutes or until golden brown. Flip and cook until golden on second side.
- Serve with a dollop of sour cream or your favourite chutney.
Other topping suggestions:Â
- Flakes of smoked salmon or other fishÂ
- Crispy baconÂ
- AvocadoÂ
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