Carrot, Parsnip and Parmesan Hashbrowns | I Love Eggs

Ingredients

• 1 cup grated carrot
• 1 cup grated parsnip
• 2 spring onions, sliced thinly (you can use chives too)
• 50 g grated parmesan (can use crumbled feta instead)
• 3 eggs, whisked with a fork
• 1/4 cup plain flour (can also use GF flour)
• 1/2 tsp sea salt and decent pinch white pepper
• 3 tbsps cooking oil
• 3 - 4 tbsps sour cream (you can also use mayo)
• 100 g cherry tomatoes or 1/2 cup chopped tomatoes
• Small handful fresh herbs – basil, parsley or coriander