Parsnip hash browns

• waxy potato↗450g g

  (such as Charlotte)

• parsnip↗350g g

  or other root veg

• onion↗1small

  halved and thinly sliced

• garlic clove↗1

  finely chopped

• egg↗1

  beaten

• sunflower oil↗4-5 tbsp tbsp
• streaky bacon↗6rashers of

  or slices of prosciutto

• cherry tomatoes↗6stems of

  on the vine

• eggs↗6

Step-by-step instructions

1. 1

   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.

2. 2

   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.