Photo: Lars Blankers
Parsnip hash browns
9 ingredients
Serves 6
openrecipes
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Estimated Nutrition (whole recipe, rough)
501
Calories
19g
Protein
10g
Fat
90g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g waxy potatoes (such as Charlotte)
- 350g parsnips or other root veg
- 1 small onion , halved and thinly sliced
- 1 garlic clove , finely chopped
- 1 egg , beaten
- 4-5 tbsp sunflower oil
- 6 rashers of streaky bacon or slices of prosciutto
- 6 stems of cherry tomatoes on the vine
- 6 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes