Total Time
30mins
Prep 10 mins
Cook 20 mins

Adapted from the Primal Kitchen. Apparently, you can make and freeze these for easy weekday breakfasts.

Ingredients Nutrition

Directions

  1. Using a vegetable peeler, shred the parsnips until the core is reached.
  2. Melt butter in a pan on medium-high heat, then add seasonings.
  3. Toss parsnip shreds into pan, and stir and turn frequently.
  4. While stirring, parsnips will cook, beginning to brown and clump. Use a spatula to shape the clumps into three hashbrown "cakes" about the size of the palm of your hand.
  5. Continue turning another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.