Ingredients

750g floury potatoes (e.g. King Edward, Maris Piper etc.), washed

You can add any leftover vegetables into your hash patties to minimise your household food waste.

2 parsnips, washed

1 head broccoli, florets separated and stem finely chopped

Use up what you have in the fridge. Asparagus, peas, spinach, courgettes and all green bean varieties can be used instead.

30g salted butter

3 tablespoon extra virgin olive oil, plus extra for drizzling

½ teaspoon ground cumin

4 spring onions, finely sliced

Small bunch flat leaf parsley, leaves and stalks finely chopped

2 garlic cloves, peeled and finely crushed

2 tablespoons plain flour, plus extra for dusting

To make this recipe gluten free substitute for gluten free flour.

4 medium organic free-range eggs (optional)

To make this recipe vegan, substitute the egg for vegan cheese and swap the butter for 2 tablespoons of extra virgin olive oil.

1 teaspoon dried chilli flakes

1 lemon, cut into wedges

Recipe

1. Preheat the oven to 220°C/200°C fan/gas 7.

2. Peel the potatoes and parsnips (set aside the peelings for later) then cut into chunks. Place the chunks in a pan of cold, salted water. Bring to the boil and simmer for 15-20 minutes until a knife passes through the vegetables easily. Add the broccoli florets for the final 5 minutes of cooking. Drain and leave to steam dry for 2 minutes before returning to the pan with the butter and mashing until smooth.

3. Meanwhile, on a non-stick baking tray, pat the potato and parsnip peelings dry with a clean tea towel then toss in 1 tablespoon of olive oil, the cumin and a sprinkle of sea salt. Spread out into a single layer and roast in the oven for 20-25 minutes, tossing occasionally, until golden and crisp, then set aside to cool.

4. Reduce the oven temperature to 120C/100C fan/gas 1.

5. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and fry the chopped broccoli stem, the spring onion and parsley stalks for 10 minutes until softened. Add the garlic and fry for a further 2 minutess. Add to the potato and parsnip mix along with the parsley and stir to combine. Season with sea salt and freshly ground black pepper and when cool enough to handle, use lightly floured hands to shape into 8 hash patties. Place on a plate and leave to chill in the fridge for 30 minutes.

6. Sprinkle both sides of the hash patties with the flour, shaking off any excess. 

7. Heat the remaining oil in a frying pan and working in batches fry the hash patties for 5-6 minutes on each side until golden and crisp. Transfer to a plate in the oven to keep warm between batches.

8. Bring a large pan of salted water to the boil, reduce to a simmer and gently crack the eggs into the water, one at a time. Leave to poach for 4-5 minutes until the white is cooked but the yolk is still runny. Carefully remove from the water with a slotted spoon, draining off any excess water.

9. Stack 2 hash patties on top of each other and serve topped with a poached egg and the parsnip and potato crisps. Drizzle with olive oil, sprinkle with the chilli flakes and season with freshly ground black pepper and serve with a wedge of lemon.

   The vegetable crisps will keep in an airtight container at room temperature for up to 1 week.

   Freeze any extra hash patties in a freezer-proof container, simply defrost and reheat to piping hot before serving.