Parsnip rosti in pan

Parsnip and potato rösti

  • serves 2
  • A little effort

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



  • potato 200g, peeled and grated
  • parsnips 200g small, peeled and grated
  • onion ½, grated
  • thyme 2 sprigs, leaves stripped
  • butter 25g, melted plus extra for frying


  • 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.

Nutritional Information

  • Kcals 299
  • Fat 17.8g
  • Saturates 10.4g
  • Carbs 32.3g
  • Fibre 6.3g
  • Protein 4.4g
  • Salt 0.35g