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Crispy Potato & Parsnip Hash with Stonyfield Yogurt Sauce 

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 1 pound Dutch yellow baby potatoes cut into approximately 1 inch pieces
  • 2 parsnips peeled and cut into approximately 1 inch pieces
  • 1 medium onion diced
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Sea salt
  • Stonyfield Organic Plain Greek Yogurt
  • {Optional} Fresh or dried chives chopped


  • Preheat oven to 450 degrees. Line a baking pan with foil and drizzle with olive oil. Set aside.
  • Place cut potatoes and parsnips into the Vebo. Place the Vebo in a pot filled with water until just covering veggies. Add about a teaspoon of salt to water. Boil for about 10-12 minutes or until the vegetables are fork-tender.  {If you don't have a Vebo, you can certainly dump the veggies directly into a pot.}
  • Meanwhile, saute onions until just tender in a small pan and set aside.
  • Carefully remove Vebo from pot to drain or pour vegetables into a strainer in the sink. Spread vegetables out onto prepared baking pan and gently toss with oil. {You may want to drizzle a bit more on top.} 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 Stonyfield Greek Yogurt and chives sprinkled on top.