Peel and grate potatoes and place in a sieve. Squeeze out as much liquid as possible. Then place in a mixing bowl with grated parsnip.

Combine whisked eggs, cheese, flour, salt and pepper with potato and parsnips.

Heat a frypan over medium heat. Add a generous drizzle of olive oil. Check temperature of oil by dropping a tiny amount of mixture into the pan to check that it sizzles.

Scoop 1-2 tablespoons of mixture into the frypan and flatten with a spatula. Repeat, leaving space between hash browns. Cook for 5-6 minutes on one side.

Flip and cook for a few minutes on the second side, until crispy. You may need to add a little extra oil to get them crispy on both sides or if they begin to stick to the frypan.