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Peel and grate the parsnips and potato, using a coarse grater into a clean tea towel. Wrap the tea towel around the grated veg and ring as much liquid out of them as you can. Pick the leaves from the thyme sprigs and finely chop the spring onions. Put vegetables and thyme leaves to a bowl, add a good pinch of salt and pepper and mix.
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Heat a non-stick frying pan on a medium heat. Add a generous tablespoon of oil to the pan and tip in the rosti mix, spread evenly in the pan following the shape of the pan to form into a circle and press the mixture slightly. The size of your pan will determine the thickness of the rosti. I used a large pan which makes for a thinner rosti.
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Cook for around seven minutes until golden, carefully turn the rosti over using a board or plate to help you. Then cook for a further seven minutes. If your rosti is quite thick you may need to cook for slightly longer. Reduce the heat if it’s starting to brown too much or too quickly.
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Serve with salad for brunch or lunch, or as part of a cooked breakfast in place of hash browns.
