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Parsnip Hash Browns

Ingredients

300g Charlotte Potatoes

250g Parsnips

1 Clove Garlic

1 Medium Egg

100g Onions

2 Tbsp/30ml Sunflower Oil

  1. Wash and peel the parsnips and potatoes, coarsely grate.
  2. Squeeze out as much of the liquid as possible and put them in a bowl.
  3. Finely chop the garlic and onion, beat the egg and add these to the bowl.
  4. Mix together and season to taste.
  5. Divide into four flat cakes.
  6. Heat the oil in a non-stick frying pan and fry the cakes over a low heat for around 5 minutes on each side.
  7. Lovely served with a poached egg.

*To reduce the calorie and fat content further you could use an oil spray to coat the pan*
 

 

 

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RECIPE INFO

SERVES: 4

PREP TIME: 10min

COOK TIME: 10min

READY IN: 20min

 

NUTRITION INFO

Per Serving:

Calories: 183

Fat: 9.0g

Protein: 4.2g

Carbs: 22.0g

Fibre: 5.5g

Fruit and Veg:
1 serving

 

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Published: 20.12.2007

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