Parsnip and Potato Hash

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I had some parsnips in the fridge and set out to find a way to serve them...BINGO! Easy prep, cooks pretty fast and simply delicious. Served with grilled shrimp, roasted asparagus and a glass of white wine. Can't wait to serve these again, perhaps Mother's Day Brunch.

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So easy and so savory! Served this with pesto chicken and white wine... can't get much better on a Wednesday night!

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The lemon zest really makes this dish pop. I used Yukon gold potatoes which hold together a little better than baking potatoes. This recipe is going into the favorites folder for sure. It goes well with roasted chicken and I'm trying it for breakfast (thanks Kathi

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WE had no idea we liked parsnips. Seriously, strange name. However, made the recipe as directed and it has been a favorite surprise for our breakfast guests. Very light..

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I didn't have any lemon so I left it out. The dish is delicious. I have alway liked parsnips, however my husband had never had them and he does not like to try new things.. He loved the dish! It was easy to make and next time, I will have a lemon on hand.

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I loved it! But I didn't have parsnips, I had carrots! So I used the carrots and I didn't have parsley either!
And I love the taste of lemon zest in it!!!
YUMMO! HAHA

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I really liked the parsnip and potato flavor. Good combo along with the onion. I will definitely make this again.