
We think hashbrowns are utterly gorgeous and slightly addictive. Fried in butter until crisp and golden with their dense, greasy centre, they complete an English fry up or make the perfect side for a fancy steak dinner.
But have you ever thought of taking a chance on the parsnip hash brown? This hunky root veg often gets a bad rep in the kitchen, but if you give this recipe a go, we guarantee you’ll fall head over heels with this blonde chap. Parsnips not only make a tastier hash, they’re also high in fibre and packed full of nutrients, making them the perfect substitute to the potato. We paired them with a super simple pear and black pepper sauce, but you could also make them to go alongside a host of other delicious recipes.
Ingredients
For the hash browns
- 250 g
parsnips, washed, peeled and grated
- 1/4 tsp.
salt
pinch of black pepper
- 1 1/2 tsp.
oil
- 1
egg, beaten
- 1 Tbsp.
plain flour
- 1 Tbsp.
butter
For the pear sauce
- 2
pears, peeled, cored and roughly chopped
- 4 Tbsp.
water
- 1/3 tsp.
black pepper
Directions
For the parsnip hash browns
- Step 1In a large bowl add the grated parsnips and season with salt and black pepper. Stir to combine and set aside.
- Step 2Place a frying pan over a medium heat and add ½ tbsp of oil. Once warm, add the parsnips and cook for 5-6 minutes or until the parsnips are tender.
- Step 3Add the parsnips to a large bowl and leave to cool for 10 minutes or until cold enough to handle.
- Step 4Add the egg and flour and stir to combine.
- Step 5Scoop a tablespoon of the mix and form into a thin patty, add to a tray and set aside.
- Step 6Place the frying pan back over the heat and add the remaining oil and butter. Once the butter is foaming, add the hash browns to the pan and cook for 2-3 minutes on each side, or until golden brown and cook throughout.
For the pear sauce
- Step 1In a small saucepan over a medium heat, add the pear, water and black pepper. Stir and gently simmer for 6-8 minutes or until the pears have softened.
- Step 2Add to a food processor and blitz until smooth. Refrigerate until needed.

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