Best Parsnip Hash Browns Recipes

Healthier Hash Browns (Cauliflower & Parsnips) image

Provided by Ducky

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 head cauliflower
2 small parsnips or 1 large parsnip, unpeeled if possible
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, to taste
2 -4 garlic cloves, coarsely chopped, to taste
1/4 teaspoon red pepper flakes (or to taste)

Steps:

Slice cauliflower lengthwise into 1/8-inch thick slices.
Save the cauliflower "crumbs.".
Thinly slice the parsnips.
Heat the olive oil in a large skillet over medium heat.
When hot add cauliflower slices and parsnips, spreading into a single layer, as possible.
DO NOT STIR.
Let vegetables cook until nicely browned on the bottom, approximately 3 minutes.
Add salt, cauliflower crumbs, garlic and red pepper flakes.
Gently stir.
Cook, stirring only once or twice, until vegetables are cooked through, approximately 5 more minutes.
Serve immediately.

Nutrition Facts : Calories 80.6, Fat 7, SaturatedFat 1, Sodium 240.5, Carbohydrate 4.2, Fiber 1.5, Sugar 1.4, Protein 1.5

Cauliflower and Parsnip Hash Browns image

Provided by Food Network

Categories side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

1/2 head cauliflower
2 small parsnips, or 1 large parsnip
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/4 teaspoon red pepper flakes

Steps:

Slice the cauliflower lengthwise, about 1/8-inch thick. Save the little cauliflower "crumbs". Thinly slice the parsnips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more. Serve hot.

Nutrition Facts : Calories 144 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 6 grams

Parsnip and Potato Hash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
5 sprigs fresh thyme, leaves removed and roughly chopped
Salt
Freshly ground black pepper
1 small onion, finely minced
1/2 cup chopped flat-leaf parsley
1 lemon, zested

Steps:

Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.