Craving some fried food? Give in and avoid the guilt with this healthy spin on the classic hash brown.

Words: Nadene Hall

INGREDIENTS

3-4 good sized potatoes
4 large parsnips
2 tbsp finely chopped, fresh horseradish
4 cloves garlic
4 eggs
1 tsp salt
freshly ground black pepper to taste
oil

Makes: 10-12
Time: 20 minutes

METHOD

Wash the potatoes and parsnips. Leave the skin on, and grate. Finely chop or grate the horseradish and garlic. Add to a bowl and mix in the eggs, salt, and a generous grinding of black pepper. Mix in the potatoes and parsnips.

Heat oil in a heavy skillet or non-stick pan. Drop 3-4 handfuls of mixture into the hot oil and flatten with a slotted spatula used for frying. Cook for a total of 5 minutes each side. Flip a couple of times to get a golden-brown, crispy hash.

Drain on absorbent paper in a warm oven while cooking the next batch.

3 TIPS FOR COOKING WITH PARSNIPS

1. Small, young parsnips don’t need peeling. If you do peel older parsnips, do it as thinly as possible to conserve the vitamins and minerals which sit close to the skin. Cook whole.

2. Cook, mash, and season with chopped parsley, a pinch of cinnamon, and cream or butter.

3. Parsnips go well with onions, shallots, leeks, garlic, parmesan cheese, maple syrup, chestnuts and bacon.

MORE HERE

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