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Parsnip Hash Browns

by Tansy Boggon

Enjoy hash browns that combine the delicately sweet and nutty flavour of parsnips with potato—a delicious breakfast, brunch or main meal.

Hash browns are popular for breakfast and are often served with eggs, sausages or bacon. However, they can also be enjoyed anytime as an easy meal, served with a side salad, poached eggs or grilled halloumi.

Why combine parsnip and potato in this hash brown recipe?

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

However, I’ve combined parsnips in this recipe because I love the flavour.

These parsnip and potato hash browns are also a great way to introduce parsnips into your diet.

Overhead photo of two dark grey plates with a stack of three parsnip hash browns each. On the plate beside the hash browns are rocket and chutney. Beside the plates on a dark grey kitchen bench are two eggs, one potato and one parsnip, and a knife and fork.

Discover more recipes with parsnips

If you’d like to try some more recipes with parsnips, you may enjoy:

Are hash browns healthy?

Despite being demonised in popular media, potatoes are a nutritional powerhouse, high in vitamin C and B vitamins. Parsnips have their own nutritional profile, being especially high in Vitamin K.

Making your own hash browns has the advantage of being lower in saturated fat and sodium than store-bought alternatives if you are watching these in your diet.

However, no food is healthy or unhealthy, as it depends on the total dietary intake. In my opinion, enjoyment is just as important in nourishing our bodies and souls.

Ingredients for this parsnip hash browns recipe

To prepare these hash browns, you will need:

  • potatoes
  • parsnip
  • eggs
  • cheddar cheese
  • plain flour
  • salt
  • pepper
  • olive oil for cooking

These hash browns could easily be made with parsnips or potatoes only. Really, any starchy vegetable, including pumpkin, carrot, or sweet potato, would work well in this recipe.

I chose a combination because parsnips are drier than potatoes, so you don’t end up with a hash brown that is too dry or soggy. However, it’s up to you what combination you go with.

You could also add flavour to these hash browns with a sprinkle of smoked paprika or chilli flakes.

Serving suggestions for hash browns

Serve your parsnip hash browns for breakfast, lunch or dinner. You may like to serve them alongside:

  • bacon or sausages
  • poached, fried or scrambled egg
  • smoked salmon
  • grilled halloumi
  • roasted cherry tomatoes
  • condiments such as salsa, chutney, tomato sauce or sour cream
  • side salad of leafy greens or a fresh bean salad

You may also like to try turning your hash browns into breakfast stacks or sliders.

Side photo of two dark grey plates with a stack of three parsnip hash browns each. On the plate beside the hash browns are rocket and chutney.

Hash brown breakfast stacks or sliders

To prepare your hash browns as a stack or slider, spread chutney on one hash brown, top with greens and a fried egg, or a slice of cheese or avocado.

Serve as a stack or top with another hash brown for sliders.

Another option is creating a stack with ricotta or sour cream, lemon juice, rocket, smoked salmon and dill.

Get creative.

Are these hash browns gluten-free?

These hash browns can easily be made gluten-free with plain gluten-free flour or chickpea (besan) flour.

Crispy hash browns

To achieve deliciously crispy hash browns, ensure the oil is hot enough while allowing the entire hash brown to cook through. I find medium-low heat best.

Make sure to squeeze out the moisture of the potatoes.

Do not overcrowd the frying pan.

Once cooked, place the hash browns on a cooling rack or paper towel. Don’t stack them on each other, as they will likely steam and soften.

Can I freeze homemade hash browns?

You can freeze these hash browns.

Allow them to cool, then place pieces of baking paper between each hash brown before storing them in a zip-lock bag or container. Store in the freezer for up to 1 month.

To reheat, heat the oven to 200oC (180oC fan). Spread the hash browns on a baking tray lined with baking paper. Brush or spray with a little oil and reheat for 10-15 minutes until crispy.

Stack of parsnip hash browns being cut into with a knife and fork.
Original photo of this recipe for parsnip hash browns.

    Looking for other veggie fritter recipes?

    You may like to try my recipes for:

    Overhead photo of two dark grey plates with a stack of three parsnip hash browns each. On the plate beside the hash browns are rocket and chutney. Beside the plates on a dark grey kitchen bench are two eggs, one potato and one parsnip, and a knife and fork.
    Print Recipe
    4.80 from 5 votes

    Parsnip Hash Browns

    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast, Main Course
    Keyword: vegetarian
    Servings: 4
    Author: Tansy Boggon

    Ingredients

    • 2 medium potatoes, peeled (~ 300 – 450 g)
    • 1 large parsnip, peeled (~150 g)
    • 2 eggs, whisked
    • cup grated cheddar cheese
    • 2 tablespoons flour of choice
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • olive oil, for cooking

    Instructions

    • Peel and grate potatoes and place them 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 grated potato and parsnips.
    • Heat a frying pan over medium-low heat. Add a generous drizzle of olive oil. Check the oil's temperature by dropping a tiny amount of mixture into the pan to see if it sizzles.
    • Scoop ⅓ cup of mixture into the frying pan 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. If they begin to stick to the frying pan, you may need to add a little extra oil to get them crispy on both sides.

    Notes

    Serving
    Enjoy alongside your favourite savoury breakfast ingredients and condiments, such as:
      • bacon or sausages
      • poached, fried or scrambled egg
      • smoked salmon
      • grilled halloumi
      • roasted cherry tomatoes
      • salsa, chutney, tomato sauce or sour cream
    Storage
    You can store these hash browns in an airtight container in the fridge for up to 5 days or freeze them.
    To freeze them, allow them to cool. Then place pieces of baking paper between each hash brown before storing them in a zip-lock bag or container. Store in the freezer for up to 1 month.
    To reheat, heat the oven to 200oC (180oC fan). Spread the hash browns on a baking tray lined with baking paper. Brush or spray with a little oil and reheat for 10-15 minutes until crispy.

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    7 comments

    Thorson November 21, 2020 - 8:23 am

    4 stars

    Reply
    Robin June 19, 2024 - 8:45 pm

    5 stars
    Delicious!

    Reply
    Jess June 23, 2024 - 8:38 am

    5 stars
    Such a great way to change it up from the traditional potato-only version! Thank you for the awesome breakfast recipe. I like making these when I have parsnip scraps (after making fries or soup or some other dish)!

    Reply
    Jess June 23, 2024 - 9:20 am

    5 stars
    Easy to make and full of flavor!

    Reply
    Tansy Boggon June 25, 2024 - 11:21 am

    I’m pleased you enjoyed them, Jess.

    Reply
    Laurie June 24, 2024 - 2:16 am

    5 stars
    Great way to use parsnips! I’d love to try using turnip, too! 🙂

    Reply
    Tansy Boggon June 25, 2024 - 11:20 am

    Ooh, I’d love to hear how that goes, or give it a try myself!

    Reply

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