Dairy-free breakfast recipe for 6 people, takes only 20 mins; recipe has potato, parsnip, onion, garlic clove, egg, sunflower oil, streaky bacon, cherry tomato and egg.
Parsnip hash browns
Course: Dairy-free breakfast
Servings
6
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Cherry Tomato: 6 stems of cherry tomatoes on the vine
- Streaky Bacon: 6 rashers of streaky bacon or slices of prosciutto
- Onion: 1 small onion, halved and thinly sliced
- Egg: 1 egg, beaten
- Sunflower Oil: 4-5 tbsp sunflower oil
- Potato: 450g waxy potato (such as Charlotte)
- Parsnip: 350g parsnip or other root veg
Directions
- 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.
- 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.
