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Parsnip and Potato Hash Browns

by Tansy Boggon

A hash browns recipe that combines the delicately sweet and nutty flavour of parsnips with potato. A delicious breakfast, brunch or main meal.

Why combine parsnips and potato?

There is absolutely nothing wrong with making hash browns with potatoes only.

However, I’ve combined parsnips in this recipe for hash browns because I love the flavour. And, eating a variety of vegetables increases our nutrient intake.

Despite the demonisation of potatoes in popular media, they are a nutritional powerhouse, high in vitamin C and B vitamins. And parsnips have their own nutritional profile, being especially high in Vitamin K.

These parsnip and potato hash browns are also a great way to introduce parsnips into your diet. Hey, you don’t even have to tell people that they’re in them. Just serve them up and enjoy!

Serving suggestions – breakfast stacks or sliders

Turn your hash browns into breakfast stacks or sliders.

Spread chutney on one hash brown, top with greens, a fried egg (or a slice of cheese or avocado). Then top with another hash brown for sliders.

Keep going if you wish to create stacks.

Get creative with ingredients and putting together your stacks. You could create a stack with ricotta, lemon, rocket, smoked salmon and dill. Over to you to get inventive!

Parsnip and Potato Hash Browns

Course: Breakfast
Keyword: vegetarian
Author: Tansy Boggon

Ingredients

  • 2 large potatoes peeled
  • 1 large parsnip (250 g) peeled
  • 2 eggs whisked
  • cup cheddar cheese grated
  • 2 tablespoons flour of choice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • olive oil for cooking

Instructions

  • Peel and grate potatoes and place in a sieve. Squeeze out as much liquid as possible. Then place in a mixing bowl with grated parsnip.
  • Combine whisked eggs, cheese, flour, salt and pepper with potato and parsnips.
  • Heat a frypan over medium heat. Add a generous drizzle of olive oil. Check temperature of oil by dropping a tiny amount of mixture into the pan to check that it sizzles.
  • Scoop 1-2 tablespoons of mixture into the frypan and flatten with a spatula. Repeat, leaving space between hash browns. Cook for 5-6 minutes on one side.
  • Flip and cook for a few minutes on the second side, until crispy. You may need to add a little extra oil to get them crispy on both sides or if they begin to stick to the frypan.

Notes

Enjoy alongside your favourite savoury breakfast ingredients and condiments, such as chutney, tomato sauce, greens, salsa, poached or fried egg.

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