Crispy Breakfast Potatoes with Parsnips! Perfectly crisp on the outside, tender on the inside potatoes are roasted in the oven alongside chopped parsnips to give this breakfast hash a touch of sweetness.
It amazes me that there are still relatively common foods that I haven't tried. Some just don't make it onto my radar and others puzzle me enough that I pick them up at the grocery store and think, "What in the world would I do with this?"
Parsnips are one such food.
During my Trader Joe's rounds last week I found that the parsnips {which happened to be particularly inexpensive} suddenly looked too intriguing to leave out of my basket. So they came home with me and we got acquainted.
Have you ever tried a parsnip? It's a root vegetable that looks a lot like a carrot with a pale complexion. Like maybe carrot's SPF-conscious cousins.
Knowing nothing about parsnips and how to prepare them -- but figuring that they couldn't be too different from other root veggies -- I decided to give them a go in a Crispy Potato and Parsnip Hash and see how they'd turn out.
Despite the fact that I am not a big fan of carrots {I've tried so very hard to like the over the years, but I just can't do it!}, I really enjoyed the parsnips!
It could have something to do with the fact that the way I prepared them gave them just the right amount of golden crispness on the outside and tender creaminess on the inside. The flavor was slightly sweet but not too strong and went perfectly with the Dutch yellow baby potatoes and onions that I roasted along with them.
We love this dish on Sunday mornings with breakfast fixins {read: topped with a runny egg and alongside a few strips of bacon}, or as a side dish with a big dollop of tart and creamy Greek yogurt or sour cream on top. You can mix some fresh chives into the yogurt for a little extra flavor, but it isn't even necessary.
Crispy Breakfast Potatoes with Parsnips
Ingredients
- 1 pound Dutch yellow baby potatoes cut into approximately 1 inch pieces
- 2 large parsnips peeled and cut into approximately 1 inch pieces
- 1 yellow onion diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Greek yogurt or sour cream optional
- Chopped fresh chives chopped
Instructions
- Preheat oven to 450°F . Line a baking pan with foil and drizzle with olive oil. Set aside.
- Bring a pot of salted water to a boil over high heat. Boil for about 10-12 minutes or until the vegetables are fork-tender. Drain.
- Meanwhile, sauté onions until just tender in a skillet and set aside.
- Spread potatoes and parsnips out onto prepared baking pan and gently toss with oil. Add onions to mixture and toss together.
- Sprinkle with onion powder, garlic powder and salt.
- Roast for 20-25 minutes or until they're golden brown on the outside, giving them a turn about half way through cooking time.
- Serve with a dollop of Greek yogurt or sour cream and chives sprinkled on top if desired.
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