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Potato & parsnip hash browns

Potato & parsnip hash browns


The perfect partner for smoked salmon and a poached egg

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1460kj 348kcal
  • Fat
    Med 23%
  • Saturates
    Med 29%
  • Sugar
    Low 6%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 32g

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Big Bag Option


  • 3 Maris Piper potatoes, scrubbed and coarsely grated
  • 2 medium Co-op British parsnips, scrubbed and coarsely grated
  • 1 onion, coarsely grated
  • 2 tsp chopped flat leaf parsley
  • 5 Co-op British free range eggs, 1 beaten
  • 25g Co-op unsalted butter, cubed
  • 1⁄2 x 70g pack Co-op wild rocket
  • 100g pack Co-op Irresistible beech & oak smoked Scottish smoked salmon
  • 1 lemon, cut into wedges


  1. Put the potato, parsnip and onion in a clean tea towel and squeeze out as much liquid as possible
  2. Tip into a bowl, season well and mix with the parsley and beaten egg
  3. Shape the mix into four patties, each roughly 2cm thick
  4. Melt half the butter in a large frying pan over a medium-high heat
  5. Fry two of the hash brown patties for 7-8 mins on each side, until golden and crispy
  6. Repeat with the remaining patties, keeping the cooked ones warm on a plate under a tea towel
  7. Meanwhile, bring a saucepan of water to the boil, reduce to a simmer and crack the eggs directly into the water
  8. Leave to poach for 3-4 mins, until the white is cooked but the yolk is runny
  9. Remove with a slotted spoon, tilting it against the side of the pan to drain off the water
  10. Serve the hash browns topped with the rocket, smoked salmon, eggs and a grind of black pepper, with the lemon wedges on the side