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How to Make the Best PARSNIP HASHBROWNS
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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.
Course Appetizer, Breakfast, DInner, Side Dish
Cuisine American, French
Keyword aip, hashbrown, low-FODMAP, paleo, parsnip, whole30
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 206kcal
Author Megan
Cost $5

Equipment

  • skillet
  • oven

Ingredients

  • 2 pounds parsnips about 3 medium size parsnips
  • 1/4 cup duck fat , lard, avocado oil (or butter, ghee if reintroduced/well tolerated)
  • 2 Tablespoons cassava flour see Recipe Notes for link
  • 1/2 teaspoon sea salt
  • 1/4 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.

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