Potato and Parsnip Hash Recipe

Servings: 2
Prep time: 15 minutes
Total time: 45 minutes

for the tomato petals:
2 vine-ripe tomatoes
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon minced fresh thyme
3 garlic cloves, thinly sliced

for the potato waffle:
2 medium parsnips, peeled
2 medium russet potatoes, peeled
1 scallion, white part only, thinly sliced
1 tablespoon olive oil
1 teaspoon minced fresh thyme

for the avocado purée:
2 avocados, halved, seeded, and skins removed
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons fresh cilantro, roughly chopped
kosher salt, to taste

for serving:
poached eggs
creme fraiche
micro greens

1. Heat the oven to 375°F. To prepare the tomato confit, quarter the tomatoes. Remove the cores and the seeds, then place on a parchment paper-lined baking sheet. Season with salt and pepper and drizzle with some olive oil. Sprinkle with thyme and the garlic. Place the tomatoes in the oven and bake for about 10 to 15 minutes, or until the skin is slightly crispy and then tomatoes are aromatic.
2. Grate the parsnips and potatoes on a box grater. Season with salt and pepper and stir in the scallion. Squeeze out any liquid and transfer to a new bowl. Stir in the olive oil and thyme.
3. Heat your waffle maker to high and spray with oil. Divide the potato mixture in two, and place in the waffle maker. Cook until the potatoes are crisp, 8 to 10 minutes (depending on your waffle iron).
4. Place the avocados in a food processor along with the lime juice, olive oil, cilantro, and salt, and purée until smooth.
5. To serve, place a potato waffle on a plate and top with a few tomato petals and the poached egg. Drizzle with the avocado purée and the creme fraiche. Finish with micro greens, salt, and pepper.

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