How to Make the Best PARSNIP HASHBROWNS (Paleo, AIP, Whole30, Gluten-free)

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Parsnip Hashbrowns are the BEST. They’re sweeter than potatoes, like spiced, roasted carrots — but sweeter. Also soul food, like potatoes, parsnips are completely visceral, rich and pleasure-providing. AND they’re crunchy. The exterior is a crunchy hashbrown dream, and the interior is soft, like cooked potato.

Parnip Hashbrowns are perfect for Paleo, AIP, Whole30, Low FODMAP and Gluten-free as well as anyone who loves hashbrowns and great veggies.

Why parsnips make such good hashbrowns

I first made parsnip hashbrowns by accident. I didn’t know that the starches in parsnips caramelize and brown better than potatoes.

I left grated parsnips frying over low heat. When I came back and flipped them, my jaw dropped. Ha! I had struck gold without even looking for it.

After that mesmerizing moment and the meal that followed I tried to improve on the accident … How, I pondered, to get all the parsnip evenly and completely golden? How not to burn parts of the parsnip hash, as it seemed apt to burn? How to get the middle cooked completely? How to make all the little pieces hold together when I flipped sections? What seemed a great start ended up a cook’s conundrum. Perfect parsnip hashbrowns apparently were more elusive that accidental hashbrowns.

I bring you this post about a year later, after trying a lot of methods. I am SO excited to share with you the key points to success and this recipe.

Step 1: Sauté the parsnips

Step 1 and a key to hashbrown success is to first sauté the grated parsnip in a pan. This partially cooks the veggie, so the finished  hashbrowns are cooked through to the middle without the exterior burning.

Step 2: Add grain-free flour to the parsnips

Step 2 includes adding flour to the parsnips, so they cling together when flipped, and for the best overall texture outcome. I’ve tried parsnip hashbrowns lots of times and lots of ways with no flour, and they’re not as good. This recipe uses the best grain-free flour: cassava. It’s healthy, yet white, starchy, and delicious. It even adds a bit of resistant starch. If you don’t yet have it in your pantry, I recommend it. It’s a staple in our house.

Step 3: Bake the parsnips

Step 3 is to bake the hashbrowns (in rounds), which ensures even browning. Frying the hash in a pan, it is very hard not to end up with some of the hash burned and some of it under-cooked.

Now you know the three keys to parsnip hashbrown success! May you enjoy the sweetest, best Paleo, AIP, Whole30 and Gluten-free hashbrowns!

Parsnip Hashbrowns’ nutrition

Nutritionally, parsnips provide both soluble and insoluble fiber.  Insoluble fiber helps one’s blood sugar levels, promotes healthy digestion and regulates cholesterol levels.

Excellent for grain-free diets, parsnips provide complex carbohydrates: a long-term energy yield similar to sweet potatoes. Parsnips are also high in Vitamin C, B vitamins and minerals.

Our family loves them for Sunday breakfast, alongside sausage and eggs, with coffee or hot chocolate. Ultimate brunch comfort food that’s also nourishing!

We also love Parsnip Hashbrowns as a dinner side dish.

Parsnip Hashbrowns — leftovers and reheating

Cover any leftovers, and refrigerate for up to 4 days.

You can also freeze leftovers: seal well, in freezer bag or container, with a layer of parchment paper directly on top of hashbrowns to reduce exposure to air. Freeze for up to 3 months. Defrost at room temperature or overnight in the fridge.

Reheat leftovers in a 325 degree Fahrenheit oven until sizzling slightly on the outside and heated well through in the center, about 15 to 20 minutes.

Print Recipe

4.94 from 15 votes

Parsnip Hashbrowns (Paleo, AIP, Low FODMAP, Whole30, Gluten-free)

This recipe makes 8 hashbrown rounds. Depending on how many rounds you serve each person, the recipe feeds 4 to 8 people.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Appetizer, Breakfast, DInner, Side Dish

Cuisine: American, French

Keyword: aip, hashbrown, low-FODMAP, paleo, parsnip, whole30

Servings: 6 servings

Calories: 206kcal

Author: Megan

Cost: $5

Equipment

• skillet
• oven

Ingredients

• 2 pounds parsnips about 3 medium size parsnips
• ¼ cup duck fat , lard, avocado oil (or butter, ghee if reintroduced/well tolerated)
• 2 Tablespoons cassava flour see Recipe Notes for link
• ½ teaspoon sea salt
• ¼ teaspoon pepper optional (omit for AIP)

Instructions

• Preheat oven to 400 degrees Fahrenheit. Using your fingers grease 8 round circles on a cookie sheet, (where you're going to place the mounds of parsnip). Each round can be about 5 inches in diameter.
• Peel and grate parsnips, medium or large grate size. Melt 2 Tablespoons fat in large cast iron or stainless steel pan. Add parsnips. Saute for 10-12 minutes, until parsnips get sticky. Don't allow them to sit longer than 3-4 minutes before moving them around in pan, or they'll burn.
• Remove pan from heat. Stir in the cassava flour, sea salt and optional pepper (leave out for AIP), tossing to mix evenly.
• Using a 2-ounce cookie scoop (see link below in Recipe Notes) place heaping mounds of parsnip onto each greased circle. Allow to cool just slightly then flatten and neaten each round, so each one is about 1/2" thick.
• Bake in preheated oven 20-30 minutes, until bottom is browned but not burning. Place a small bit of fat (using the 2 Tablespoons remaining) on top of each hashbrown. Then, using a metal offset spatula, flip each hashbrown. Bake an additional 20-25 minutes (about) watching for underside to turn very golden brown. Serve.

Notes

Here's a link to Otto's Cassava Flour.

Here's the best multi-purpose scoop.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 567mg | Fiber: 8g | Sugar: 7g | Vitamin C: 26mg | Calcium: 62mg | Iron: 1.2mg

Looking for main dish brunch foods to serve alongside Parsnip Hashbrowns? Try these:

• Delicata Squash, Pork, Apple and Bacon Breakfast Casserole {Paleo, AIP, Whole30}
• Best Shakshuka {Paleo, Whole30}
• Turkey, Apples and Onion Hash {Paleo, AIP, Whole30}
• Artichoke-Feta Breakfast Casserole {Primal, Gluten-free}