KiteNest Nosh - Parsnip, Carrot and Potato Hash
This recipe is a fantastically tasty brunch and a favourite comfort dish of ours, perfect for using leftover vegetable that are sitting around in your fridge.
Although we’ve used carrots and parsnips here you could just as easily replace one of these with sprouts or cabbage.
- 4 medium potatoes
- 1 parsnip
- 2 medium carrots
- 3 peppers
- 1 avocado
- 2 Veggie sausages
- 50g mixed seeds
- Oil for frying
- Salt & pepper
- Ketchup (optional)
- Baking tray
- Baking parchment
- Muslin (optional)
- Frying pan
- Egg slice
Step 1: Preheat the oven to 180°C and ensure all the equipment you need is to hand, this really does save time when serving up a quick brunch like this.
Step 2: Grate the potatoes, parsnip, carrots and mix thoroughly. Squeeze tightly in your hands or in muslin to remove as much liquid as possible (this step is really important) Season well with salt and pepper
Step 3: Line your baking tray with baking parchment and place small piles of the rosti mixture in rounds of no more than 10cm in diameter, pat them down to compact and flatten
Step 4: Cook the rosti for around 25 minutes in the oven. Then gently turn them over using an egg slice. If they start to fall to pieces put them back in the oven for another 5 minutes or so and try again. Whilst the rosti are baking toast your seed in a dry frying pan for 5-7 minutes on medium heat. Keep a careful eye on these to make sure they do not burn.
Step 5: Roast the peppers by washing, quartering and deseeding them popping them on the baking tray skin side down and roast when the rosti are put back in the oven for the final 15 minutes.
Step 6: Return the baking tray to the oven for a further 10-15 minutes, this will ensure the rosti are golden brown and well bonded by the time they come out the second time.
Step 7: With a small amount of oil fry the sausages in a wide-based frying pan. We like to chop the sausages into 2cm chunks before frying.
Step 8: Whilst the sausages are frying half an avocado, skin and stone removed with the stone hole filled with the toasted seeds.
Step 9: Serve into pasta bowls and voila you’ve just served up and excellently tasty and colourful bowl of tasty vegan chow.
This recipe was created by Rachel Hill. Drool over her other scrumptious kitchen creations over on Instagram here (@plant_powered_rachel).
If you’ve made this recipe why not share a picture with us #KiteNestNosh