root veg hash

Root veg hash

Name: Root veg hash
Total time: 40 min
Yield: Serves 2
Ingredients: 3 carrots; 2 parsnips; 200g chunk swede; 1 medium sweet potato; for frying oil; 1 onion diced; 1 clove garlic chopped; finely chopped to make 2 tbsp flat-leaf parsley; 2 eggs poached to serve; to serve chilli sauce

Anna Glover

Published: January 25, 2016 at 10:16 AM

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Serves 2

A little effort

Total time: 40 mins

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This root veg hash is perfect any time of day. It's easy to make, vegetarian and under 500 calories

Vegetarian

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Ingredients

Nutrition

3 carrots
2 parsnips
200g chunk swede
1 medium sweet potato
for frying oil
1 onion

diced
1 clove garlic

chopped
finely chopped to make 2 tbsp flat-leaf parsley
2 eggs

poached to serve
to serve chilli sauce

Nutrition: per serving

kcal309
fat4.5g
saturates0.8g
carbs51.2g
fibre19.9g
protein5.9g
salt1.3g

Method

step 1

Peel and chop the carrots, parsnips, swede and sweet potato into 1cm cubes. Cook in boiling salted water for 4 minutes, then drain and steam dry in a colander for a minute. Heat 1 tsp oil in a non-stick frying pan and fry the veg for 5-10 minutes until golden and the edges are getting crisp. Add the onion, fry for another minute, then add the garlic. Season really well, and stir in the parsley. Divide between plates, top with a poached egg and serve with chilli sauce, if you like.

Authors

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Anna GloverSenior food editor

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