Parsnip Hashbrowns

Try parsnips instead of potatoes for healthier morning hash browns.
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Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Servings 4 servings


  • 3 tablespoons 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!
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