Parsnip and Potato Hash

Name: Parsnip and Potato Hash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons; 4 servings Freshly ground black pepper; 118 milliliters chopped flat-leaf parsley; 5 sprigs fresh thyme, leaves removed and roughly chopped; 1 lemon, zested; 3 Tbsps extra-virgin olive oil; 1 small onion, finely minced; 2 larges parsnips, peeled, cut in half lengthwise, thinly sliced into half moons; 4 servings Salt

Parsnip and Potato Hash might be a good recipe to expand your side dish recipe box. This recipe serves 4. Watching your figure? This gluten free, whole 30, and vegan recipe has 251 calories, 4g of protein, and 11g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have thyme, salt, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned.

Ingredients you will need

Salt And Pepper