Parsnips have been on my seasonal produce guide list for several months now and they’ve been calling my name to do something delicious with. But parsnips, really, what can really be made with parsnips?? Actually so much!! I’m just starting to realize their potential. At first I wanted to make parsnip fries and season the sweet crispy strips with truffle salt but then I found that my friend Lauren had that wonderful idea first then also Erin made them seasoned with parmesan. Brilliant ladies!! I’ll be making both of those soon as my new addiction with parsnips continues. But then I kept thinking… what else could be done with parsnips… what about parsnip hash browns?!
As it turns out, parsnips make great hash browns! I think I even like them better than the traditional hash browns. Parsnips have a sweet flavor that plain potatoes don’t have on their own. And for someone who leans towards sweets in the mornings it’s nice to have a little something sweet alongside my eggs and toast. They are easy to make and the crisp up perfectly just as their potato counterparts.
So next time you’re throwing together an easy breakfast spread grab a parsnip or two and transform your hash browns into something really grand!
Here’s a great list of more creative seasonal recipe ideas:
Tangerine Sorbet Champagne Floats by Completely Delicious
Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist
Citrus, Fennel, and Avocado Salad by Flavor the Moments
Savory Dutch Baby with Roasted Broccoli by Floating Kitchen
Roasted Red Potatoes with Zahatar and Lemon by Project Domestication
Parsnip Hash Browns by Vintage Mixer
Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen
Penne Pasta with Cauliflower and Pancetta by Foodie Crush
Rosemary Cheddar Cauliflower Cakes by Food for My Family
Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain
Mexican Molletes (avocado, bean & cheese melts) by Simple Bites
Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante
Try parsnips instead of potatoes for healthier morning hash browns.
- 3 tablespoons of canola oil
- 1 large parsnip or 2 medium
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Peel the parsnip then use a cheese grater (one with large holes) to grate up the parsnip. Place a large skillet* over medium high heat. Add in the oil and heat for 30 seconds or so. Add the grated parsnips to the skillet and let cook (not stirring for 3-4 minutes or until medium brown in color. Season evenly with the salt and pepper as they cook. Use a large spatula to flip the parsnips over and continue to cook the other side for 2-3 more minutes or until crisp and brown. (try not to stir because stirring will prevent browning).
- Serve the hash browns hot with eggs and toast or whatever your morning preference!
For your skillet, a non stick is not preferred for this recipe because the hash browns won't get as crispy with this type of skillet. If you have something other than non stick cookware, that would work best but if not use what you have!