Parsnip, Carrot & Potato Hash
A breakfast or brunch recipe for the weekend! The golden cooked parsnip, carrot and potato hash is delicious served with avocado or fried egg. Or both!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Parsnip
1 Carrot
1 Potato (small )
3 tbsp Olive oil
Salt & pepper
Recipe:
- Scrub the parsnip, carrot and potato clean, and chop into 1cm cubes.
- Add the olive oil into a large frying pan on a medium-low heat. Add the chopped vegetables and cook for 20 minutes, stirring often, until softened. If the vegetables get too sticky add a splash of water to create steam and help cooking. Season to taste with sea salt and black pepper.
- Divide the hash between two plates and top with the protein of your choice. We love serving it with a fried egg and avocado slices.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
