After the magic of Christmas comes the glory of leftovers. Unopened chocolates, half a Christmas cake, roasties that you just couldn’t find room for: these are all yours to enjoy on Boxing Day, assuming you have sufficiently recovered from your Christmas Dinner and are ready to eat again.
Leftover parsnips are a rarity in my house, but on the off chance that you do have some to use up, this makes a delicious post-Christmas breakfast.
Potato & Parsnip Rosti With Poached Egg
Serves 1, slightly adapted from BBC GoodFood
1 small potato, peeled and grated
1 small parsnip, peeled and grated
1-2 tsp oil
1. Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip. Season well and mix. Bring a pan of water to the boil for poaching the egg.
2. Heat the oil in a frying pan. Squish the mixture into a patty and carefully place it in the frying pan, pressing it down with a spatula.
3. Cook for about 3 minutes until golden brown and crisp underneath. Carefully flip it over and cook for 3 minutes on the other side.
4. Meanwhile, poach the egg.
5. Slide the rosti out onto a plate and top with the egg.