Parsnip and potato rösti
Serves 2
A little effort
Total time:
A twist on the classic potato rösti to use up leftover parsnips from the festive season. Serve this rösti alongside a roast or top with a poached egg for brunch
Skip to ingredients
- 200g potatopeeled and grated
- 200g small parsnipspeeled and grated
- ½ oniongrated
- 2 sprigs thymeleaves stripped
- 25g buttermelted plus extra for frying
Nutrition: per serving
- kcal299
- fat17.8g
- saturates10.4g
- carbs32.3g
- fibre6.3g
- protein4.4g
- salt0.35g
Method
step 1
Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix.
step 2
Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown and crisp underneath. Flip the rösti out onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through. Divide into 2 and serve.
