SPICED PARSNIP HASH BROWNS

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

NZ Lifestyle Block - - Plants With A Purpose -

■ 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.

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