Hash Brown Makeover

This parsnip and potato pancake is delicious made with any root vegetables.
  • 2 medium Maris Piper potatoes (about 280g), scrubbed
  • 1 large parsnip, (about 140g)
  • 2 spring onions (white and green), chopped
  • 2 tbsp minced flat-leaf parsley
  • 0.5 tsp salt
  • Freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
1) Grate the potatoes, with their skin, into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the spring onions, parsley and season with the salt and pepper, to taste.

2) Heat a large (25cm) nonstick frying pan or skillet over a medium heat and brush with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.

3) Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

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