Parsnip and Potato Hash Browns
I thought I would take some of my own advice and use some potatoes and parsnips for a good brunch dish. I also planned this dish for New Year’s day so it needed to be fairly easy and also have some hangover curing abilities if you get my drift.
I came up with these parsnip and potato hash browns.
Three different kinds of hash browns.
While these little fried pancakes of love all look the same, they are actually all different. I wasn’t quite sure how parsnips would work in a hash brown form so I made a few different versions: one with just potato (my control), one with half potato and half parsnips, and one with all parsnips.
I loved the parsnip versions. In fact, I think I liked it more than the all potato version. And that is saying something because I really like potato hash browns. The parsnips add an interesting flavor that works really well.
Let’s make them.
Potato and Parsnip Hash Browns
(Makes 6 hash browns)- 2 large Russet potatoes, peeled and grated
- 8 ounces parsnips, peeled and grated
- 1 egg
- 2 Tablespoons flour
- 5-6 Tablespoons olive oil
- 1/3 cup Gruyère cheese, grated (optional and you could use any other good cheese)
- Chives, chopped (optional)
- Salt and pepper
Humble ingredients.
There is lots of grating for these guys. There is one important step here. Be sure to grate your potatoes and parsnips on either paper towels or, even better, a clean dish towel. Turns out that both of these root vegetables give off a lot of liquid when you grate them and you want to get rid of most of that liquid before you fry them or you will end up with soggy hash browns.
I grate mine onto a dish towel, salt them a bit which will help them release liquid, pull all of the corners together in the towel and let it rest for 5 or 10 minutes. Then wring the crap out of it. Don’t worry about being gentle. You can’t break potatoes. I was able to get over a cup of liquid from just two potatoes.
Oh. If your potatoes change color a bit don’t freak out. They are just oxidizing. They will still taste like potatoes.
Grated parsnips look like mozzarella cheese.
Because I was making different versions, I had to keep my parsnips and my potatoes together. Obviously you don’t have to do this if you are just making one version.
New mixing bowls are being shipped...
This is where you want to add your egg and your flour. I had to split up the egg and flour in all three bowls. Again, if you are just doing one version then this is super easy.
Oh and grate some cheese:
A few ounces of good cheese goes a long way.
Now for the hot part. Put your olive oil in a pan over medium heat. Once the oil is hot put a disk of hash browns in the pan. If it sizzles then you did it right. Use a spatula to flatten it down.
The all parsnip version on the bottom is pretty fragile.
Let these guys cook for 5-6 minutes on one side. It might take less time to get a good brown crispness if your pan is too hot. Also, you might want to turn your hash browns 180 degrees halfway through because the center of your pan is most likely hotter than the outside.
Then give them a flip. They should be pretty sturdy at this point.
I knew when I took this photo that these would be delicious.
5 minutes on the other side and they should be done. Feel free to cook longer if you want them super-crispy.
I will say that I had to be gentle with the all parsnips version. Parsnips have a texture like carrots and they do not have the starch of potatoes so it was a much more delicate cake. Still worked okay though.
I ate mine with some bacon and two eggs sunny-side up.
How hash browns should be eaten. With bacon and eggs.
Just for good measure, here is a close-up of the crispy hash browns.
A close up shot for good measure.
I must say that the parsnip addition worked better than I thought it was going to. When I set out to make these guys, I thought it might be a recipe disaster, but it worked out fantastically. If I had to pick one version I would go with the half and half version. Easy to handle but plenty of parsnip flavor.
I usually try to post a brunch/breakfast dish on Saturdays. If you like these posts you might want to get Macheesmo via RSS or e-mail.
best work boots - "Very good info. Lucky me I found your website by chance (stumbleupon)...."
Billy - "Hey Jeff - So you used an all clad pot. Was it made of stainless steel..."
Nick - "Ya. This was the first time I have had the flavor combo but it totally..."
Gerry @ Foodness Gracious - "Never seen melon and pasta together but it sounds fantastic. We are ab..."
I LOVE hash browns. I think the parsnip variation is a great idea, but I’m curious: did they come out bitter as parsnips can often be? Personally, I like parsnips, but I know they don’t suit everyone’s tastes.
Thanks for the tip about getting rid of the moisture from the potatoes–I don’t usually do this, but I’ll definitely try it next time.
[Reply]
What a delicious-looking brekkie! Off to find some parsnips.
[Reply]
wow! the step-by-step instructions with pics are great. love how you did 3 versions.
[Reply]
Hi there Greetings from Australia.
A great recipe using parsnips. The idea of getting rid of the juice is easier if you put the mixture in a freezer bag along with the salt,mix well, then cut the small hole in one corner them squeeze the living daylights out of it. Plastic bags are the greatest kitchen tool going. Mix all your dry ingredients, Even use for salads etc
Cheers
BRT
[Reply]
im making the potato style(id try parsnips but i dont have any im only 15) anyways and i forgot flour and egg but they still stuck and its pretty good we added some fresh chives, oregano, basil, thyme, sage, rosemary, sea salt and i added a lil red peper to mine mine for some extra kick and so far so good haha thanks for the recipe
[Reply]