Parsnip bubble & squeak hash

• parsnips↗500g g

  chopped

• Savoy cabbage

  shredded

• butter↗50g g
• nutmeg↗

Step-by-step instructions

1. 1

   Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.

2. 2

   Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.