Parsnip Bacon And Mustard Hash Browns | Donna Hay

Ingredients

• 1 medium parsnip (250g), peeled and chopped
• 600g sebago (starchy) potatoes, peeled and chopped
• 2½ tablespoons extra virgin olive oil
• 100g bacon, rind removed and finely chopped
• 1 leek, white part only, thinly sliced
• 1 tablespoon finely chopped chives
• ½ cup flat-leaf parsley leaves, chopped
• 1 teaspoon hot English mustard, plus extra to serve
• sea salt and cracked black pepper
• watercress leaves, to serve