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!
Recipe: Root vegetable hash browns with fresh turmeric sauce and fried eggs
Root vegetable hash browns with scallions
serves 4
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.
I cannot eat onion, so I made this without the scallions. Still tastes just as great (I think? Ha!). But for real – wonderful recipe! Parsnips and sweet potatoes are two of my favs!
I am delighted to hear this, Ingrid! Always great to meet a fellow “parsnip lover”! Thank you so much for your note… and happy cooking!
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I’ve been cooking with root vegetables a lot more these days, healthy for you and a ton of different options to make them into. I’m still refining my oil/butter/grease/lard problems. I never know which one will taste better with the seasoning I choose. Experiments are the best!! haha!
Great post!
Jullian
Hi Julian, Thank you so much… I am delighted you like this post and root veggies! And you’re right, they’re delicious no matter how you cook them. Enjoy!
Hi V! This is the best root vegetable recipe! The day you prepared it for the class is a day filled with wonderful memories and amazing aroma too. Hope all is going beautifully for you. Miss you! xo
Thank you, JoAnna! This recipe is a bit different than the one we did in class… so I hope you give this one a try. I miss you too!
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We just love root vegetables and your hash browns sounds perfect! Thank you for the inspiration Viviane.
i usually grate the vegetables, but this seems a better way to cook them because there’s so much liquid to cook off from raw grated veg and they absorb so much oil. I’ll try it!
Kay, I do hope you love this way of making hash browns! Bon appétit!
just adore the color and texture of this more seasonal hash brown. I could certainly enjoy for dinner too :-). I find this way more appetizing than plain potatoes for sure.
I make so many potatoes for my meat and potato loving husband that I need to shake things up a bit. I love all the veggies you’ve added—perfect side dish for so many of our dinners.
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Beautiful! Wish I was at your table right now!
Likewise, Niko!
This looks absolutely delicious! I believe I’ve just been convinced to make breakfast for dinner this evening. Thanks for the recipe!
You’re most welcome, Alex! I hope you enjoyed this root veggie hash… for dinner!
I’m charmed by all the vibrant color and flavor in these Hash Browns! What a scrumptious weekend brunch recipe!
Thank you so much, Deb! Here’s wishing you a most delicious weekend!
I haven’t had hash browns in a LONG while. Love the use of other root veggies besides potatoes in this filling and delicious side dish.
Have a great weekend, Viviane!
Angie
Angie, thank you so much… I see hash browns in your future 🙂 Have a fabulous weekend too!