Hash browns are very tricky to make but super yummy to eat. Don’t mistake this for the fastfood and the frozen kinds though as these are healthy, homemade and NOT Deep Fried. Personally I love potatoes especially when they’re hot, crisp and golden.
Hash browns have been a huge part in our breakfast and have been favored by most as a staple breakfast starch. For years many countries have adapted this one of a kind dish and have hundreds of variations from all over the world. It has even been paired with various breakfast proteins to enhance your hash brown experience as well as your breakfast.
Nowadays brunch is the thing to do and with almost all restaurants around having a brunch menu makes perfect sense for all diners. Usually brunch consists of eggs, quiche and a whoe lot of shredded cheeses. With this recipe though I’m trying to veer of the high calorie and cheesy brunch menu and converting it into natural vegetable with healthy oils in order for us to eat healthy and start our day right one day at a time.
Enjoy and don’t forget to hit us up in the comments below on what great healthy brunch ideas you have in mind. Also please do click around the ads in this site as we donate our earnings to support.kids-alliance, a childrens’s organization which helps the children in need. Have a happy Morning everyone!
1 large potato, washed and scrubbed
1 medium parsnip, peeled
1 scallion, chopped
1 tablespoon parsley, chopped
Salt and Black pepper to taste
1 tablespoon olive oil
2. Brush a nonstick pan with some oil and add the potato mixture. Spread it very well and press with a spatula to cover the whole pan. Cook till bottom is browned and crisp and shake from time to time so that your potatoes don’t stick to the bottom of the pan, this will take around 10 minutes.