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Jamie's carrot, parsnip and potato hash recipe

3 ratings

Jamie says: "Boxing Day bubble & squeak just got an upgrade! I’ve kept things veggie to pack in 2 of your 5-a-day, but you could add a little bacon, sausage or Christmas ham, if you fancy it." See method

Serves 4
Takes 40 minutes
358 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

3 carrots (300g)
2 parsnips (200g)
400g potatoes
2 small red onions
olive oil
2 whole pickles with dill
100ml soured cream
20g fresh dill
4 free-range eggs

High in vitamin A, which supports the maintenance of normal skin

Each serving contains

Energy
1495kj
358kcal 18%
Fat
18g 25%
Saturates
6g 28%
Sugars
13g 14%
Salt
1.7g 28%

of the reference intake
Carbohydrate 41.3g Protein 11.6g Fibre 7.5g

Method

Scrub the carrots, parsnips and potatoes, and chop into 1cm chunks. Peel and chop the onions to match (reserving ½ an onion for later).
Drizzle 1 tbsp of oil into a large frying pan on a medium-low heat. Add the chopped veg and cook for 20 mins, stirring often, until softened. Season to perfection with sea salt and black pepper.
Meanwhile, finely slice the remaining onion, place in a small bowl and scrunch with a pinch of salt and a splash of the dill pickle jar vinegar, then set aside. Finely chop the pickles with half of the fresh dill, then stir through the soured cream. Season with black pepper and set aside.
Add a splash of pickle juice to the veg and let it bubble and crisp up a bit. Drizzle 1 tbsp of oil into a separate frying pan on a medium heat, crack in the eggs and fry for 2-3 mins or until cooked to your liking. Plate up the hash, topped with a fried egg, a dollop of soured cream, some pickled onion and a crack of black pepper, finished with the remaining fresh dill.

See more Jamie Oliver recipes