Carrot, Parsnip and Parmesan Hashbrowns

Carrot, Parsnip and Parmesan Hashbrowns

4 from 29 votes
Recipe by Nici Wickes for NZ Eggs Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time


Serves 4 for


Total time



These hashbrowns are so incredibly tasty – sweet, crispy, caramelised – and you can top them with anything you like.


  • 1 cup grated carrot

  • 1 cup grated parsnip

  • 2 spring onions, sliced thinly (you can use chives too)

  • 50 g grated parmesan (can use crumbled feta instead)

  • 3 eggs, whisked with a fork

  • 1/4 cup plain flour (can also use GF flour)

  • 1/2 tsp sea salt and decent pinch white pepper

  • 3 tbsps cooking oil

  • Garnish – to serve
  • 3 – 4 tbsps sour cream (you can also use mayo)

  • 100 g cherry tomatoes or 1/2 cup chopped tomatoes

  • Small handful fresh herbs – basil, parsley or coriander


  • Mix all ingredients together in a bowl until combined.
  • Heat two tablespoons oil to medium heat.
  • In a 16cm pan or similar, spoon half the hashbrown mixture and spread evenly. Cook over low to medium heat until golden brown – about 7-10 minutes. Flip and cook second side for 5-6 minutes. Keep warm whilst you cook the other fritter.
  • To serve, top each serving with sour cream, chopped tomatoes and fresh herbs.


  • Baby spinach leaves can also be used as an economical topping.
  • Use parsnips only when they’re in season as they’ll be cheap, or use potatoes if they’re not.
  • If you prefer to make one large hashbrown and cut into wedges, use a larger oven proof fry pan, cook the first side on stove top, then place in a pre heated 200 C oven and cook for 15-20 minutes.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography

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