Potato & Parsnip Rosti With Poached Egg

Parsnip Rosti (7)

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.

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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.

Parsnip Rosti (9)

Potato & Parsnip Rosti With Poached Egg

Serves 1, slightly adapted from BBC GoodFood

Ingredients:

1 small potato, peeled and grated

1 small parsnip, peeled and grated

1-2 tsp oil

1 egg

Method:

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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.

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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.

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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.

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4.  Meanwhile, poach the egg.

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5.  Slide the rosti out onto a plate and top with the egg.

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