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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