I have a confession: I ate this whole thing on Saturday morning. By myself. Well, except the obligatory taste testing Mike does on all my recipes to deem them worthy of posting. In my defense, the four cups of veggies cook down to about half. So, um, I only ate 2 cups of hasbrowns. Guess that’s still gluttonous, huh?
It’s no secret I love parsnips. We use them as a substitute for mashed potatoes weekly and I put them in almost every soup or stew instead of potatoes. So why not make them into breakfast hashbrowns? I added the butternut squash to offset the peppery earthiness of the parsnip. It lends a sweet but subtle pairing and then end product is crispy and delicious, sweet and savory.
Butternut Squash and Parsnip HashbrownsGluten-free, Grain-free, Dairy-free, Sugar-free
What you need:
- 2 c. shredded/grated parsnips
- 2 c. shredded/grated butternut squash
- 1/3 c. grated or minced onion
- 1/4 tsp. salt
- 1/2 tsp garlic powder
- 2 tbsp fat (You can use butter, oil, or lard. We used bacon fat that we strain and save in the fridge. To keep it dairy free, do not use butter.)
- 1/4 c. stock
What you do:
- Peel and grate the parsnips and squash. I used the shredded attachment on my food processor to make short work of it, but there’s no reason you couldn’t use a regular box grater.
- Finely mince or shred the onion.
- Mix the parsnips, squash, onion, salt, garlic powder, and stock in a large bowl.
- Melt the fat of your choice in a large pan on medium high.
- Add the mixture and flatten out.
- Let cook 3-4 minutes before stirring each time. If it appears your parsnips and squash are too dry, drizzle a little more stock over but go easy because you don’t want to turn them to mush.
- Turn, flip, stir, etc., every couple of minutes until it reaches your desired crispness level. I like mine super crispy so I cooked it for around 20 minutes.
- Optional: add in deiced green peppers, celery, ham, diced bacon, etc. This recipe is a blank canvas to your palate!