Method

1. Tomato and avocado salsa: Put the tomato, avocado, shallot, parsley and lemon juice in a small bowl. Season with pepper. Toss to combine. Set aside.

2. Put the potato, carrot, parsnip and flour in a large bowl. Stir to combine. Add the egg. Season with pepper. Mix to combine.

3. Heat half of the oil in a large non-stick frying pan on medium. Add 3 x 1⁄3 cups of the mixture to the pan to make 3 hash browns. Cook on each side for 3-4 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining oil and hash brown mixture to make 6 in total.

4. Divide hash browns between plates. Top with the salsa to serve.