Parsnip latkes with smoked haddock & poached egg recipe | Good Food
Looking to use up a glut of parsnips? We’ve swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish
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Ingredients
- 2 large parsnips (about 450g), peeled
- 2 tbsp self-raising flour
- small pack dill snipped, plus a few fronds to serve
- 4 very fresh eggs
- 300ml full-fat milk
- 1 undyed smoked haddock fillet, skin-on (200g)
- 1-2 tbsp hot horseradish sauce
- 1 lemon zested and cut into wedges
- 80g spinach
- oil for frying
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