How to Make the Best PARSNIP HASHBROWNS (Paleo, AIP, Whole30, Gluten-free) (2024)

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Parsnip Hashbrowns are the BEST. They’re sweeter than potatoes, like spiced, roasted carrots — but sweeter. Also soul food, like potatoes, parsnips are completely visceral, rich and pleasure-providing. AND they’re crunchy. The exterior is a crunchy hashbrown dream, and the interior is soft, like cooked potato.

Parnip Hashbrowns are perfect for Paleo, AIP, Whole30, Low FODMAP and Gluten-free as well as anyone who loves hashbrowns and great veggies.

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Why parsnips make such good hashbrowns

I first made parsnip hashbrowns by accident. I didn’t know that the starches in parsnips caramelize and brown better than potatoes.

I left grated parsnips frying over low heat. When I came back and flipped them, my jaw dropped. Ha! I had struck gold without even looking for it.

After that mesmerizing moment and the meal that followed I tried to improve on the accident … How, I pondered, to get all the parsnip evenly and completely golden? How not to burn parts of the parsnip hash, as it seemed apt to burn? How to get the middle cooked completely? How to make all the little pieces hold together when I flipped sections? What seemed a great start ended up a cook’s conundrum. Perfect parsnip hashbrowns apparently were more elusive that accidental hashbrowns.

I bring you this post about a year later, after trying a lot of methods. I am SO excited to share with you the key points to success and this recipe.

Step 1: Sauté the parsnips

Step 1 and a key to hashbrown success is to first sauté the grated parsnip in a pan. This partially cooks the veggie, so the finished hashbrowns are cooked through to the middle without the exterior burning.

Step 2: Add grain-free flour to the parsnips

Step 2 includes adding flour to the parsnips, so they cling together when flipped, and for the best overall texture outcome. I’ve tried parsnip hashbrowns lots of times and lots of ways with no flour, and they’re not as good. This recipe uses the best grain-free flour: cassava. It’s healthy, yet white, starchy, and delicious. It even adds a bit of resistant starch. If you don’t yet have it in your pantry, I recommend it. It’s a staple in our house.

Step 3: Bake the parsnips

Step 3 is to bake the hashbrowns (in rounds), which ensures even browning. Frying the hash in a pan, it is very hard not to end up with some of the hash burned and some of it under-cooked.

Now you know the three keys to parsnip hashbrown success! May you enjoy the sweetest, best Paleo, AIP, Whole30 and Gluten-free hashbrowns!

Parsnip Hashbrowns’ nutrition

Nutritionally, parsnips provide both soluble and insoluble fiber. Insoluble fiber helps one’s blood sugar levels, promotes healthy digestion and regulates cholesterol levels.

Excellent for grain-free diets, parsnips provide complex carbohydrates: a long-term energy yield similar to sweet potatoes. Parsnips are also high in Vitamin C, B vitamins and minerals.

Our family loves them for Sunday breakfast, alongside sausage and eggs, with coffee or hot chocolate. Ultimate brunch comfort food that’s also nourishing!

We also love Parsnip Hashbrowns as a dinner side dish.

Parsnip Hashbrowns — leftovers and reheating

Cover any leftovers, and refrigerate for up to 4 days.

You can also freeze leftovers: seal well, in freezer bag or container, with a layer of parchment paper directly on top of hashbrowns to reduce exposure to air. Freeze for up to 3 months. Defrost at room temperature or overnight in the fridge.

Reheat leftovers in a 325 degree Fahrenheit oven until sizzling slightly on the outside and heated well through in the center, about 15 to 20 minutes.

Looking for main dish brunch foods to serve alongside Parsnip Hashbrowns? Try these:

• Delicata Squash, Pork, Apple and Bacon Breakfast Casserole {Paleo, AIP, Whole30}
• Best Shakshuka {Paleo, Whole30}
• Turkey, Apples and Onion Hash {Paleo, AIP, Whole30}
• Artichoke-Feta Breakfast Casserole {Primal, Gluten-free}