Carrot, Parsnip and Parmesan Hashbrowns

Carrot, Parsnip and Parmesan Hashbrowns

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Recipe by Nici Wickes Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Crispy and delicious and topped with sour cream, tomatoes and your favourite chutney.

Ingredients

  • 1 cup grated carrot

  • 1 cup grated parsnip

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

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

  • 3 eggs, whisked with a fork

  • 1/4 cup plain flour (can use GF)

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

  • 3 tbsps cooking oil

  • 4 3 – 4 tbsps sour cream (can 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
  • in a 16cm pan or similar. Spoon half the hashbrown mixture and spread evenly. Cook over low to medium 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 with sour cream, chopped tomatoes and fresh herbs.

Notes

  • 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 bang in a 200 C oven and cook for 15-20 minutes.
  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography

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