Parsnip, potato & onion hash with egg

Parsnip, potato & onion hash with egg

Root vegetables like parsnip and potato are great for this dish. They’ve got a good texture so they don’t crumble too much.

By , 21 September 2015
Parsnip, potato & onion hash with egg
  • Ready in: 60 mins
  • Serves: 4
  • Price: 59p per serving
Nutritional Info
Each 313g serving contains
  • Fat 14.3
  • Sat Fat 2.9
  • Sugar 9.2
  • Salt 0.3
  • Cals 300
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 401kJ/96kcal.
  • 2 tbsp vegetable oil
  • 300g King Edward potatoes (peeled weight), cubed
  • 250g parsnips, tops removed, cut into chunks
  • 2 large red onions, peeled and cut into wedges
  • 1 level tsp Schwartz Garlic Granules
  • 1 level tsp ground cumin
  • 1 tbsp flat-leaf parsley, finely chopped
  • 4 large eggs, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the oil in a large roasting tin and put in the oven to heat.

  • Place the potatoes, parsnips, and carrots in a large pan, cover with cold water and heat until simmering. Cook for 3 minutes, then drain well.

  • Remove the baking tray from the oven and carefully add the drained potatoes, parsnips and carrots, along with the onions. Toss in the oil and sprinkle with the garlic granules and cumin.

  • Cook in the oven for 35 minutes, turning the vegetables over and moving them round the pan halfway through to make sure they're evenly cooked.

  • Remove from the oven, toss with the chopped parsley, then season. Top each portion with a poached or fried egg.