Parsnip, potato & onion hash with egg

Name: Parsnip, potato & onion hash with egg | Asda Good Living
Total time: 1 h
Yield: 4
Ingredients: 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

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 Asda Good Living,21st September 2015

(5 votes)

Cook: 1 Hour

Serves: 4

Price: 59p per serving

Nutritional Information

Each 313g serving contains

Energy
1255kj
300kcal

15%

Fat
14.3g

Med
20%

Saturates
2.9g

Med
15%

Sugars
9.2g

Med
10%

Salt
0.3g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
401kj/96kcal

Ingredients

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

Method

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.