Root vegetable hash browns with scallions A colorful vegetable medley that makes a great side for breakfast or brunch
Next time you make hash browns, think beyond potatoes and venture into the wonderful world of other root veggies!
Potatoes might be the most popular vegetable to make hash browns, but other root veggies lend themselves marvelously to this beloved comfort food. Here baby potatoes are mixed with sweet potatoes, carrots and parsnips – giving these hash browns heaps of texture, color and flavor.
Serve these hash browns as a side dish, or for breakfast or brunch with poached or fried eggs – they’re most satisfying!
Root vegetable hash browns with scallions
active time: 30 min
- 12 oz (340 g) baby red potatoes (or other waxy baby potatoes) – unpeeled and cut in 3/4″ pieces
- 8 oz (225 g) sweet potatoes (or yams) (1 medium) – unpeeled and cut in 3/4″ pieces
- 6 oz (170 g) parsnips (or turnips or celery root/celeriac) – peeled and cut in 1/2″ pieces
- 6 oz (170 g) carrots – peeled and cut in 1/2″ pieces
- 2 teaspoons sea salt (to boil the vegetables)
- 4 scallions – root ends trimmed, tops trimmed 3” from the edge and cut in 1/4″ slices
- 5 tablespoons extra virgin olive oil
- 1 large Vidalia or sweet onion – skinned and cut in 1/2″ pieces
- 1 1/4 teaspoons sea salt
- freshly ground black pepper to taste
- Step 1: Place the potatoes, sweet potatoes, parsnips, carrots and salt in a large heavy-bottomed pot and fill with enough cold water to cover the vegetables by 2″. Bring to a boil over medium-high heat. Once boiling, fast-simmer uncovered for 6 to 7 minutes until the vegetables are tender. Drain and let cool for a few minutes. Place the vegetables in a large bowl and slightly crush with the back of a wooden spoon. Add the scallions and stir to distribute them evenly. Set aside.
- Step 2: Heat a large non-stick frying pan over medium-high heat. Add 4 tablespoons of olive oil and the onions. Toss well and sauté for 2 minutes until the onions have softened. Add the root vegetable mixture and the salt and pepper. Toss well and flatten the vegetables with a spatula so that they’re compact in the pan. Reduce heat to medium/medium-high and sauté undisturbed for 8 to 10 minutes until browned. Shake the pan to loosen the vegetables, then invert them onto a large platter. (Watch the video clip for more instructions.) Return pan to stove and add the balance of the olive oil. Slide the vegetables back into the pan, uncooked-side-down, and continue to sauté undisturbed at medium/medium-high heat for 6 to 7 minutes until browned. Slide the hash browns onto a serving platter and serve immediately.
- Cook’s note: The hash browns can be made up to 4 hours ahead and kept at room temperature. Keep the hash browns in the frying pan and reheat over medium-high heat until hot. Alternatively, transfer to a baking sheet and reheat at 425 °F (220 °C) until hot, about 6 to 8 minutes.