Egg-topped Parsnip Rosti Recipe | Brunch Recipes | Tesco Real Food
Parsnips are in season during the winter, and their sweet flavour is great in this rosti recipe with baked eggs. See more brunch recipes at Tesco Real Food.
Ingredients
- 4 parsnips, peeled if large
- 1 large Maris Piper potato, peeled
- 2 tbsp olive oil, plus 2 tsp for greasing
- 50g grated pecorino
- 1 lemon, zested, plus 2 tsp juice
- 6 eggs
- 60g spinach
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