Hash Browns Makeover

Name: Hash Browns Makeover
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 2 medium Yukon gold potatoes (about 10 ounces), scrubbed; 1 large parsnip, (about 5 ounces); 2 scallions (white and green), chopped; 2 tablespoons minced flat-leaf parsley; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil

3.5

(11)

www.foodnetwork.com

Your recipes

Prep Time: 8 minutes

Cook Time: 20 minutes

Total: 28 minutes

Servings: 4

Author : Food Network Kitchen

side dish easy breakfast recipes

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium Yukon gold potatoes (about 10 ounces), scrubbed1 large parsnip, (about 5 ounces)2 scallions (white and green), chopped2 tablespoons minced flat-leaf parsley1/2 teaspoon kosher saltFreshly ground black pepper1 tablespoon extra-virgin olive oil

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.

Step 2

Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.

Step 3

Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.