Posted On: 2015-07-01 08:40:08

Makes 6.


1 medium parsnip, peeled & chopped
600 grams starchy potatoes, peeled & chopped
2 1/2 Tablespoons extra virgin olive oil
100 grams bacon, rind removed & finely chopped
1 leek, white part only, thinly sliced 
1 Tablespoon finely chopped chives
1/2 cup parsley leaves, chopped
1 teaspoon hot english mustard, plus extra to serve
Sea salt & cracked black pepper
Watercress leaves, to serve


Place the parsnip & potato in a saucepan&nd just cover with cold water.

Bring to the boil & cook for 10-12 minutes or until cooked.

Drain well & roughly mash with a fork.

Place 2 teaspoons of the olive ol in a large non-stick frying pan over high heat.

Add the bacon & cook for 2-3 minutes or until golden & crisp.

Add the leek & cook for a further 3-4 minutes or until soft. 

Transfer to a bowl with the parsnip mash, chives, parsley, mustard, salt & pepper & mix to combine.

Shape 1/2 cup of the mixture into rounds.

Heat the remaining oil, in batches, in a large non-stick frying pan over high heat & cook the hash browns, in batches, for 1-2 minutes each side or until golden brown.

Serve with extra mustard & watercress.



Related Article
Posted On: 2015-02-03 11:57:13 ; Read: 1196 time(s)
Fool-proof way to poach an egg [...]


No Comments Found!
Write Comment
Your Name

Your Email Address

Your Comment Note: HTML is not translated!
Enter the code in the box below: