This was my first time ever making hash browns and it is a recipe I will be making again.  My kids devoured these and didn’t notice they were made with half potato and half parsnip.

Recipe adapted from Food Network

Ingredients:

2 parsnips peeled and diced

2 medium Yukon gold potatoes diced

2 scallions (white and green) chopped

2 tablespoons minced fresh parsley

½ teaspoon salt

Freshly ground black pepper

1-2 tablespoons extra virgin olive oil

Directions:

1. Chop the potatoes in a food processor.  Peel and then chop the parsnip in the food processor.
2. Add potatoes and parsnip to a bowl.
3. Fold in scallions and parsley. 
4. Add salt and pepper.
5. Heat a large 12-inch nonstick skillet over medium heat and brush with ½ of the olive oil.
6. Add the potato mixture and form into an even cake by pressing lightly with a spatula.
7. Cook for 10 minutes shaking the pan often to prevent sticking (I forgot this step). 
8. Remove the pan from heat, place a flat plate over the top of the skillet.  Carefully flip the pan so the potato cake goes onto the plate. 
9. Brush the skillet with the remaining oil.  Add the hash browns to the skillet to cook the other side. 
10. Cook until browned and crisp about 10 minutes shaking the pan often.
11. Slide the potatoes out of the skillet onto a serving plate. 
12. Cut into wedges to serve.