Take advantage of parsnips and carrots when they’re in season, even though they’re available year-round, as they taste so good freshly picked.
Makes one large or 4–6 smaller hash browns
1 medium carrot, grated
1 medium parsnip, grated
1 egg (can omit)
a small handful of chopped parsley
salt and pepper
oil for frying
a dollop of sour cream to serve
chutney to serve
Place the grated carrot and parsnip into a bowl. Add the egg and parsley and mix with a fork. Season well.
Heat enough oil to coat the bottom of a medium-sized frying pan.
Spoon the mixture into the pan as one large or individual hash browns.
Cook for 4–5 minutes or until golden brown. Flip and cook until golden on second side.
Serve with a dollop of sour cream or your favourite chutney.
Other topping suggestions:
Flakes of smoked salmon or other fish
Crispy bacon
Avocado
LISTEN ABOVE
See omnystudio.com/listener for privacy information.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.