I’ve just come back from a wonderful Christmas over at Greg’s family home in Horsham. He comes from a big family with 3 other siblings, whom have partners and 2 children amongst them. So you can imagine the house was completely full… However it was a special moment as it’s very rare that all of the kids are together in one place as their scattered all over the UK as far as Norwich then one in South Hampton!
And as there were a lot expected on Christmas day itself, we came up with the idea of doing a course each to have plenty of food which now only gave a variety of dishes, but most importantly it offered all the responsibility and not the one person being left in charge to panic over cooking for so many! I can’t share images as they’re not the best but they can be seen on my Instagram 🙂
Today however, I’d like to share this wonderful breakfast/brunch dish I made with left over parsnips and potatoes from the ingredients used for the Christmas meal. Sometimes, it truly is the leftovers that make even more delicious meals!
See this wonderful parsnip and potato rosti with cherry tomatoes and poached eggs. (Any topping can be used and you can use just potatoes, however the parsnips for me are the main attraction here!).
Serves 2 people.
2 potatoes, peeled and kept whole
2 parsnips, peeled and chopped in half
1 onion, sliced thinly
Small handful of parsley, chopped
2 handful of cherry tomatoes
1 tablespoon dried rosemary
2 eggs, poached
Preheat the oven to 180c. Place the potatoes and parsnips in a large pan of salted boiling water and simmer for 15mins, then drain and leave to cool a bit.
Get the cherry tomatoes into a baking tray and season generously, sprinkle the dried rosemary and pour olive oil over, then place in the oven to cook for about 20-25mins till the skin goes slightly wrinkly. I love doing these under a low temperature for a lot longer as it makes the tomatoes deliciously sweet.
Heat about 1 tablespoon of butter and cook the onions on a low to medium heat till softened and slightly browned. Season then tip into a large bowl. In this bowl, coarsely grate the potatoes and parsnips, add the parsley and season more, then mix it all together.
Heat up about half a tablespoon of butter and some olive oil in a non-stick pan and either spoon out or use your hands to make patties out of the mix, then pat them down and gently fry about 1 or 2 patties in the pan on both sides till golden. Repeat with the butter and oil with the rest of the patties.
You can keep some patties in the oven to stay warm whilst poaching the eggs.
Serve immediately with the cherry tomatoes and poached eggs with more parsley on top.