Scott’s parsnip hash browns

Hi, Its Scott, here and this week I have a parsnip recipe often used in soups or just roasted I think it gets overlooked. And I’m guilty of doing myself.

But in this week’s recipe I have replaced potato with parsnip in a breakfast favourite hash browns to create parsnip and parmesan hash browns and it works so well the natural sweetness works with your typical salty breakfast items like bacon and add a poached egg and its getting close to breakfast perfection and as part of a weekend full English I think it does achieves breakfast perfection.

They are so simple to make and once cooked they freeze really well and warmed from frozen in the oven, they get back the crispy goodness and work really well so it’s a great way of using and storing your parsnips.

So, lets head to the kitchen and here how it made.

As usual you can find this recipe and others on the veggrowerpodcast.co,uk and also on my new Instagram page seedtotableplot13 where you will find other cooking and gardening related bits and bobs.

This recipe will make 4 hashbrowns but its worth making more and freezing.

And you will need

Ingredients:

250g grated parsnip.

40g grated parmesan.

50g sliced spring onion

30g self-raining flour

1tsp garlic powder

1tsp onion powder

1 egg

Salt

Pepper

Method

mix all the ingredients in a mixing bowl until it loosely binds together then form it patties then in a frying pan with a little oil and butter fry on a medium heat until golden brown on each side then transfer to a baking tray and cook in an oven set at 200c for 5 minutes.

Then serve strait away or allow to cool and freeze I hope you give this one a go and that’s it from me this week.