| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 250 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 551 mg |
Reviews
What a great recipe I made this for my husband birthday dinner. In fact we fought over the last parsnip.
Nice recipe; simple and tasty. Personally, I prefer to great the potatoes and parsnips sort of like making latkes
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.
So easy and so savory! Served this with pesto chicken and white wine… can’t get much better on a Wednesday night!
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)
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..
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.
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
And I love the taste of lemon zest in it!!!
YUMMO! HAHA
I really liked the parsnip and potato flavor. Good combo along with the onion. I will definitely make this again.