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Potato & Parsnip Hash with Poached Eggs


Hash & eggs

  • 200 g potatoes peeled & grated
  • 1 parsnip peeled & grated
  • 1 tsp olive oil
  • 4 eggs

Whipped feta

  • 50 g feta cheese
  • 2 Tbsp milk

To serve

  • 50 g rocket
  • 1 tsp olive oil


  • Prep hash.
    Peel and grate potatoes and parsnip. Use a paper towel or clean tea towel to squeeze the excess moisture out of the potato and parsnip. Add to a large bowl and season with salt and pepper. Mix well. 
  • Cook hash.
    Heat oil in a large fry-pan on medium heat. Shape potato mixture into 4 loose cakes and place in the pan to cook. Cook in pan for about 5 minutes each side, until golden and cooked through. Don’t worry if the mixture doesn’t stick when you put it in the pan. As they cook the potato and parsnip will stick together to form hash cakes. 
  • Cook eggs.
    While hash cooks bring a medium pot of water to the boil. Once boiling add vinegar followed by eggs one at a time and cook for 3-4 minutes for soft poached eggs, or until cooked to your liking. Drain on a paper towel. 
  • Make whipped feta.
    While eggs cook crumble feta into a small bowl and add milk. Whip until smooth and set aside for serving. 
  • Serve.
    Whipped feta on plates topped with potato and parsnip hash, eggs and rocket. Season with salt and pepper and drizzle over olive oil. 
Calories: 367kcal
Course: Breakfast