Ingredients:
450g waxy potato (e.g. Charlotte)
350g parsnip
1 thinly sliced small onion
1 clove garlic, chopped
1 beaten egg
rapeseed oil

Method:
1. Peel and grate the potatoes and the parsnips. Squeeze as much liquid out as you can and put into a bowl.
2. Mix in the onion, garlic and egg. Season to taste.
3. Divide the mixture into six and shape into flat cakes.
4. Heat two tablespoons of oil in a non-stick pan on a low heat and fry in batches. Fry for 4 to 5 minutes on each side until golden.

Note:
These hash browns can be made with other root veg too.