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.
Discover more recipes with parsnips
If you’d like to try some more recipes with parsnips, you may enjoy maple roasted parsnips.
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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.
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.
Looking for other veggie fritter recipes?
You may like to try my recipes for:
Parsnip Hash Browns
Ingredients
- 2 medium potatoes, peeled (~ 300 – 450 g)
- 1 large parsnip, peeled (~150 g)
- 2 eggs, whisked
- ⅓ 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
- bacon or sausages
- poached, fried or scrambled egg
- smoked salmon
- grilled halloumi
- roasted cherry tomatoes
- salsa, chutney, tomato sauce or sour cream
- side salad of leafy greens or a fresh bean salad
7 comments
Delicious!
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)!
Easy to make and full of flavor!
I’m pleased you enjoyed them, Jess.
Great way to use parsnips! I’d love to try using turnip, too! 🙂
Ooh, I’d love to hear how that goes, or give it a try myself!