Photo: Parsnip and Potato Hash Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
- 2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
- 5 sprigs fresh thyme, leaves removed and roughly chopped
- Salt
- Freshly ground black pepper
- 1 small onion, finely minced
- 1/2 cup chopped flat-leaf parsley
- 1 lemon, zested
Directions
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.
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By VickiVann
on April 22, 2012
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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.
By eafuhrman
Fort Wayne, IN
on November 10, 2010
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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!
By jeffprellwitz_7...
Dublin, CA
on March 10, 2010
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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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