Parsnip Hash Browns Food

PARSNIP AND POTATO HASH

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.

CAULIFLOWER AND PARSNIP HASH BROWNS

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.