450g waxy potatoes (such as Charlotte)

350g parsnips or other root veg

1 egg , beaten

4-5 tbsp sunflower oil

To Serve - Optional

6 rashers of streaky bacon or slices of prosciutto

6 tomatoes on the vine

6 eggs


Peel and coarsely grate the potatoes and parsnips - if you're using a food processor, attach the medium grater.

Squeeze out as much liquid as possible with your hands and put them in a bowl.

Stir in the , egg and season if you like. Divide the mixture into six and roughly shape into flat cakes.

Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender.

Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary.

Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

Freezing Leave cakes to cool then interleave them in foil, put in a freezer bag and freeze for up to 1 month.

To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet.

Brush with a little oil and reheat from frozen for 15 mins.

Serve with grilled bacon rashers, vine tomatoes, and poached or fried eggs.

Per hash brown

179 kcalories, protein 4g, carbohydrate 21g, fat 9 g, saturated fat 1g, fibre 4g, salt 0.06 g

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Parsnip Hash Browns
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