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Jamie's carrot, parsnip and potato hash recipe

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


  • 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

  • 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


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  1. Scrub the carrots, parsnips and potatoes, and chop into 1cm chunks. Peel and chop the onions to match (reserving ½ an onion for later).
  2. 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.
  3. 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.
  4. 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.

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