parsnip, bacon and mustard hash browns

  • 1 medium parsnip (250g), peeled and chopped 
  • 600g sebago (starchy) potatoes, peeled and chopped 
  • 2½ tablespoons extra virgin olive oil 
  • 100g bacon, rind removed and finely chopped 
  • 1 leek, white part only, thinly sliced 
  • 1 tablespoon finely chopped chives 
  • ½ cup flat-leaf parsley leaves, chopped 
  • 1 teaspoon hot English mustard, plus extra to serve 
  • sea salt and cracked black pepper 
  • watercress leaves, to serve
  1. Place the parsnip and potato in a saucepan and just cover with cold water. Bring to the boil and cook for 10–12 minutes or until cooked. Drain well and roughly mash with a fork.
  2. Place 2 teaspoons of the olive oil in a large non-stick frying pan over high heat. Add the bacon and cook for 2–3 minutes or until golden and crisp. Add the leek and cook for a further 3–4 minutes or until soft.
  3. Transfer to a bowl with the parsnip mash, chives, parsley, mustard, salt and pepper and mix to combine.
  4. Shape ½ cup of the mixture into rounds. Heat the remaining oil, in batches, in a large non-stick frying pan over high heat and cook the hash browns, in batches, for 1–2 minutes each side or until golden brown.
  5. Serve with extra mustard and watercress. Makes 6
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