Perfect with a poached egg for a midweek lunch or a weekend brunch. This is very easy, no-faff, and a great way to use up wonky parsnips! You’ll need a good non-stick frying pan that you can also use under the grill.
Ingredients (serves 2)
- 150g parsnip, peeled & grated
- 150g potato, peeled & grated
- 1 small onion, peeled & grated
- generous pinch of sea salt & pepper mix (from Cornish Sea Salt)
- splash of olive oil
Method
- Mix the grated potato, parsnip and onion with the seasoning
- Heat the oil in a non-stick 20cm frying pan on a medium-hot heat
- Turn the potato ingredients into the frying pan and flatten them down using a spatula
- Pop the grill on while you cook the potato mix for 3-4 minutes on the hob, using the spatula to sneakily lift at the edges to check how it’s cooking – once it is golden brown, transfer the pan to the grill and cook for a further 3-4 minutes until the top browns up nicely.
- Carefully turn out onto a plate once done.