Parsnip Hashbrowns

Recipe by Eat Beautiful, Published by Yummly , Adapted for Food Hub Members

Recipe by Eat Beautiful, Published by Yummly, Adapted for Food Hub Members


  • 2 pounds parsnips about 3 medium size parsnips
  • 4 Tablespoons butter (or avocado oil)
  • 2 Tablespoons flour 
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper optional


  1. Preheat oven to 400 degrees Fahrenheit. 

  2. Peel and grate parsnips, medium or large grate size. Melt 2 Tablespoons butter 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.

  3. Remove pan from heat. Stir in the flour, sea salt and optional pepper, tossing to mix evenly.

  4. Using a 2-ounce cookie scoop 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.

  5. Bake in preheated oven 20-30 minutes, until bottom is browned. 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.