Vegan and Gluten Free
Serve with a poached egg for a delicious brunch
Peel and grate the potato and parsnips. Squeeze to remove excess water.
Grate the onion and add in to the potato and parsnip mixture. Then add in the butter and thyme. Mix well and season to your liking.
Heat a non stick frying pan over a medium heat and melt a knob of butter. Tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown and crisp underneath.
Flip the rosti onto a plate and then back into the pan to cook on the other side (around 6-8 minutes).
Serve with a poached egg and enjoy!
Recipe from Olive and image from Food To Love