Nici Wickes: Carrot & parsnip hashbrowns

Saturday Morning with Jack Tame

Sweet, crispy and scrummy, these hashbrowns are so delicious and perfect for a long weekend!
Take advantage of parsnips and carrots when they’re in season, even though they’re available year-round, as they taste so good freshly picked.
Makes one large or 4–6 smaller hash browns
1 medium carrot, grated
1 medium parsnip, grated
1 egg (can omit)
a small handful of chopped parsley
salt and pepper
oil for frying
a dollop of sour cream to serve
chutney to serve
Place the grated carrot and parsnip into a bowl. Add the egg and parsley and mix with a fork. Season well.
Heat enough oil to coat the bottom of a medium-sized frying pan.
Spoon the mixture into the pan as one large or individual hash browns.
Cook for 4–5 minutes or until golden brown. Flip and cook until golden on second side.
Serve with a dollop of sour cream or your favourite chutney.
Other topping suggestions:
Flakes of smoked salmon or other fish
Crispy bacon
Avocado
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