Potato & Parsnip Rosti’s

Ingredients  (Makes around 6)

  • 1 x large parsnip
  • 2 x large potatoes
  • 1/2 x white onion
  • 1 x egg, beaten
  • 1 tbsp plain (GF) flour
  • salt & pepper
  • 1 tbsp olive oil


1) Grate the parsnip, potatoes & onion, place all of it in the middle of a tea towel and then gather together and squeeze as much of the moisture out of it all as possible.

2) Put all in a bowl and add the egg, plain flour, salt & pepper, mix until really well combined.

3) Heat the oil in a frying pan and once, pick up handfuls of the mixture and squash it down in the pan (this is a lot easier than it sounds and they do stay together). Continue until you’ve used up all of the mixture. When the rosti’s are cooked on the first side flip over to cook the other side (I would say they take about 5 minutes each side), then place on kitchen roll or baking parchment to absorb any excess oil.

Serve immediately.