SPICED PARSNIP HASH BROWNS

These are great with rare roast beef or to spice up your Sunday brunch.

■ 2 tbsp finely-chopped fresh horseradish

■ 4 cloves garlic

■ 4 eggs

■ 1 tsp salt

■ Fresh ground black pepper to taste

■ 3-4 good sized potatoes

■ 4 large parsnips

■ oil for frying

Finely chop or grate the horseradish and garlic and mix well with the eggs, salt and a generous grinding of black pepper. Wash the potatoes and parsnips and grate, leaving the skins on. Mix with the egg mixture. Heat the oil in a heavy skillet or non-stick pan. Drop 3-4 handfuls of mixture into the hot oil, flattening each with an egg slice. Cook a total of 5 minutes each side, but flip them a couple of times while cooking to get a brown, not black, colour. Lift out and drain on absorbent paper in a warm oven while cooking the next batch. Makes 10-12.