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Root veg hash recipe

Root veg hash recipe

44 ratings

Jamie says: "This bubble-and-squeak-style hash makes a hearty brunch, lunch or dinner." See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 388 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 400g potatoes
  • 500g parsnips
  • 2 onions
  • 2 garlic cloves
  • 1 fresh red chilli (optional)
  • olive oil
  • 2 tsp wholegrain mustard
  • red wine vinegar
  • extra virgin olive oil
  • 4 large eggs
  • 100g watercress
High in Vitamin C, to support immune function

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    4g 18%
  • Sugars

    15g 17%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 44.4g Protein 14.2g Fibre 9.8g


Jamie Oliver 155x255

  1. Scrub the potatoes and parsnips and peel the onions, then chop it all into 5cm chunks. Cook in boiling salted water for 10 mins, or until soft. Drain and leave to steam-dry.
  2. Peel the garlic and finely slice with the chilli, if using. Place a large non-stick frying pan on a medium- high heat with 1 tbsp olive oil. Add the cooked veg with 1 tsp mustard, half the sliced garlic and chilli and a pinch of salt and black pepper.
  3. Mash everything up in the pan, then flatten into one layer and cook for 20 mins, or until crispy on the outside, soft in the middle.
  4. Meanwhile, make a dressing by whisking the remaining mustard with 1 tbsp vinegar and 2 tbsp extra virgin olive oil.
  5. Flip the hash onto a serving board and return the pan to the heat with 1 tsp oil. Crack in the eggs and quickly fry to your liking with the remaining chilli and garlic. Slide the fried eggs on top of the hash and drizzle with 1 tbsp of the mustard dressing.
  6. Dress the watercress with the remaining dressing and scatter over to finish.
See more Jamie Oliver recipes

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