COOKING ON A BUDGET - Parsnip & Sausage Hash with Fried Eggs
Serves 4
This is my son’s recipe idea. It’s brilliant as a weekend brunch or for a wintery supper.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 4-6 parsnips
  2. 2 onions
  3. 4 pork & leek or 6 merguez sausages
  4. 4 eggs
  5. A large handful of parsley
  6. A few splashes of olive oil
  7. Salt and pepper
  1. Peel and coarsely grate the parsnips or cut into 1-2cm chunks. Peel and finely chop the onions.
  2. Set a large frying pan over high heat. Squeeze the sausage meat out of its skins. Add the sausage meat to your hot pan. Break it up using a spoon. Fry the sausage meat till it starts to pick up a little colour.
  3. Add the onions and parsnips to the pan. Season well. Fry till the parsnips are tender. Add a little oil to the pan, if needed.
  4. Roughly chop the parsley. Toss it thought the hash. Divide between plates.
  5. Add a little to the frying pan. Crack in one or two eggs at a time. Fry to your liking (pop a lid on the top to help cook them faster and more evenly).
  6. Perch an egg on top of each plate of hash. Finish with a little more parsley, salt and pepper.
Crystal Palace Food Market