Carrot, Parsnip and Parmesan Hashbrowns
Course: Lunch, DinnerCuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesServes 4 for
$13
Total time
25
minutesThese hashbrowns are so incredibly tasty – sweet, crispy, caramelised – and you can top them with anything you like.
Ingredients
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
Directions
- 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.
BUDGET-SAVING TIPS & Notes
- 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