Crispy Breakfast Potatoes with Parsnips
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.
Servings: 4 servings
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.