Ingredients

The following ingredients have 6 Servings
  • 450g waxy potato (such as Charlotte)
  • 350g parsnip or other root veg
  • 1small onion , halved and thinly sliced
  • 1 garlic clove , finely chopped
  • 1 egg , beaten
  • 4-5 tbsp sunflower oil
  • 6rashers of streaky bacon or slices of prosciutto
  • 6stems of cherry tomatoes on the vine
  • 6 eggs

Instruction

  • Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
  • Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.