This is my twist on potato rosti, making use of one of my favorite root vegetables: the good old parnsip.

I’ll be honest, there is a bit of faffing about in the prep for this recipe, but once you’re done the rest of the dish is really quick to prepare.

You will need
250g parsnips, grated.
Half an onion, grated.
1 egg, beaten
Salt & pepper
A little butter for frying

Method
Preheat the oven to 120C/250F/Gas ½.

1.) Place the grated parsnips and onion in a clean tea towel or a sheet of muslin and squeeze out the juice over a bowl.

2.) Next, place the parsnips and onion in a large bowl, add the egg, a pinch of salt and pepper. Mix until well combined.

3.) Heat the butter in a frying pan and then gently shape small patties from the parsnip mixture, add to the pan, pressing the patties down lightly.  Cook for about 4 minutes on each side or until golden on the outside.

4.) Place the cooked rosti on a baking tray and keep warm on a low heat the preheated oven while you fry your egg.

Serves 2 as a really nice weekend brunch.

All photography © Heather Elizabeth Wilkinson 2014

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