Butternut Squash and Parsnip Hashbrowns

Source: www.lifeasaplate.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 20min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Teaspoon Garlic Powder 0 0 1 1 0 0 3 3
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
1/4 cup Chicken Stock 1 1 1 1 0 0 11 11
1/3 cup White Onion, Minced 0 0 2 2 0 0 11 11
2 cup(s) Parsnip(s), Grated 2 2 24 24 0 0 100 100
2 cup(s) Butternut Squash, Grated 1 1 16 16 0 0 63 63
1/4 Tablespoon Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 4 44 14 306
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Instructions

  1. Peel and grate the parsnips and squash. I used the shredded attachment on my food processor to make short work of it, but there’s no reason you couldn’t use a regular box grater.
  2. Finely mince or shred the onion.
  3. Mix the parsnips, squash, onion, salt, garlic powder, and stock in a large bowl.
  4. Melt the fat of your choice in a large pan on medium high.
  5. Add the mixture and flatten out.
  6. Let cook 3-4 minutes before stirring each time. If it appears your parsnips and squash are too dry, drizzle a little more stock over but go easy because you don’t want to turn them to mush.
  7. Turn, flip, stir, etc., every couple of minutes until it reaches your desired crispness level. I like mine super crispy so I cooked it for around 20 minutes.
  8. Optional: add in deiced green peppers, celery, ham, diced bacon, etc. This recipe is a blank canvas to your palate!
Visit www.lifeasaplate.com for the full instructions.

Notes


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