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Carrot, Parsnip and parmesan Hashbrowns

Carrot, Parsnip and Parmesan Hashbrowns

  • Author: Nici Wickes
  • Prep Time: 10
  • Cook Time: 25-30
  • Total Time: 30 - 40 minutes
  • Category: Hashbrowns
  • Diet: Vegetarian

Description

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


Scale

Ingredients

1 cup grated carrot

1 cup grated parsnip

2 spring onions, sliced thinly (can use chives)

50g 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

34 tbsps sour cream (can use mayo)

100g cherry tomatoes or 1/2 cup chopped tomatoes

Small handful fresh herbs – basil, parsley or coriander


Instructions

  1. Mix all ingredients together in a bowl until combined.
  2. 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.
  3. 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


Nutrition

  • Serving Size: Serves 4