Breaking news: I love food piles.
Maybe it’s my Minnesotan hot dish heritage, but most of the time I just want all the meal in one pot with all the flavors getting mingly in there.
In other breaking news, sometimes I cook things that aren’t really that exciting but the leftovers turn into something awesome. That’s what happened I fried up these over-seasoned parsnip fries into a savory breakfast hash. I pared down the steps so now it is even easy and (still kinda fancy) enough to serve to your friends when they come over for brunch and you force them to eat all paleo food even though they bring a coffee cake to share.
Conclusion? Parsnips deserve more love than they currently get in the vegetable world—a world currently dominated by kale (which found its way into this recipe too because it is a huge attention whore).
Let us begin.
Roasted Parsnip Breakfast Hash
Paleo + Whole30-approved
- 2 lbs parsnips, peeled and chopped into about 1/2 inch fries (or cubes if you like a traditional hash look)
- 3-4 sprigs fresh rosemary, chopped (or dried equivalent)
- 1 tsp ground cumin
- 2 garlic cloves, chopped
- 1/2 cup parsley, chopped
- 1 pint of baby bella mushrooms, quartered
- a couple handfuls of kale
- olive oil
- sea salt and pepper to taste
Preheat the oven to 450 degrees. Toss the parsnips and mushrooms with olive oil, garlic, rosemary, parsley cumin, salt and pepper and spread in a single layer on a baking sheet. Bake for 10 minutes, stir, add the greens and bake for 10-15 more minutes until thoroughly roasted and tender. Careful not to let the greens get too dry.
When your hash is cooked, turn the oven down to keep it warm while you fry up eggs to top the hash. I think it’s best with over-easy or sunny-side up egg and a drizzle of spicy sauce, but you do you.
Thoughts, ideas and other uses:
- You could sub carrots for parsnips; and spinach for kale
- Add some sausage or bacon if you want more protein!
- What’s prettier than a fried egg? TRICK QUESTION DUH.