Parsnip Rosti with Crispy Chorizo Recipe

How do you feel about a big, fat smokey red sausage for breakfast, on a weekend?  Perfectly spiced and tastes like heaven?.

… Yes I’m talking about chorizo. What else?


Ah helllo Sunday. Welcome back you weekend, you! A time for leisurely brunching, museum meandering and duvet snuggling… if only. This weekend I have been in the rainy west-country on a guelling two-day catering job. One for my granny no less… A woman with a wooden spoon, poised at the ready, for moments when I am busted dipping my finger in the Lemon Tart custard. oops

After yesterday’s feast of slow-cooked, moroccan lamb, kale salad, taters, gravy… (the works), no one was much in the mood for a full english. Not to let the last of the unused veg go to waste, I rustled up some rather tasty little parsnip and potato rostis for the guests to have with fried eggs, bacon, black pudding – of choice. After a little experimentation with a couple of combos, one being crispy bacon, a rosti and maple syrup (which I wouldn’t recommend trying) I realised that there was no getting away from the fact that chorizo is quite simply the best. It is especially fine with the crispness of the rosti, the light taste of the parsnip coming through and a creamy hint of sour cream.

I think i’ll take two, thank you very much!

Parsnip Rosti with Crispy Chorizo Recipe

Serves 2

  • 200g Maris Piper potatoes, roughly 3 medium sized
  • 100g parsnip, roughly one parsnip
  • 3-4 tbs garlic oil*, you could use normal Olive Oil mixed with 1/2 clove of mashed garlic
  • 100g chorizo, sliced
  • a few parsley leaves
  • a dollop of soured cream, optional

Homemade Garlic Oil : If you fancy making your life easier, garlic oil is the key. No need for chopping or garlic crushers! Making your own is really easy. Just slice up a few cloves and pop them in a full bottle of good quality olive oil bottle. Leave them to steep for 7 days. Ideally it is best to then remove them from the bottle


Grate the potatoes and parsnip into a large bowl. Add a large pinch of sea salt, mix and then leave to sit for 10 minutes. Place the grated veg in a tea towel. Squeeze out all the moisture over the sink, until the potato and parsnip are only lightly damp, but not wet.

Heat a large frying pan over a medium heat and add two tablespoons of the garlic oil.

Place a metal chef’s ring inside the frying pan carefully fill with 1/4 of the grated parsnip/potato mixture. Using the back of a spoon gently push down to make a compact cake. Fry for a couple of minutes, until the rosti starts to hold its shape, then remove the ring and gently flip the rosti to cook on the other side. The rostis will need 3-4 minutes cooking on each side.

Repeat the process again with the remaining parsnip/potato until you have four rösti, it is best to do them in batches and not overwhelm your pan. Once cooked, pop each rosti on kitchen towel to remove any excess oil.

Meanwhile pre-heat another frying pan on high. Slice the chorizo into slices (at an angle) and arrange in the pan. Cook for a couple of minutes on each side, or until crispy and golden. Save the chorizo oil – it is perfect for drizzling.

Arrange a couple of rostis on each plate, divide the chorizo between plates and dollop over the sour cream, scatter a little parsley. Don’t forget the leftover chorizo oil…

  1. These look amazing and yesterday i bought all the ingredients! Yout to be clear: There’s no need tp pre-cook the parsnips and potatos?

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