April 23, 2015

Apple, Parsnip and Sweet Potato Hash Browns

Breakfast + Brunch, Dairy Free, Gluten Free, Grain Free, Paleo, Recipes, Snacks, Vegan, Vegetarian

If you know me, then you know I’m a huge breakfast person. Actually, brunch is my favourite.

I love how in brunch, no rules apply. You can eat a big or small meal, indulge in sweets or savouries, or even both! It’s all fair game in brunch. It also makes space for things that otherwise wouldn’t exist in our lives, like hash browns.

Unless you’re an amazing domestic goddess (or god) who is up at the crack of dawn everyday and floats about the house sprinkling glitter, freshly baked goods, and joy, chances are your weekly breakfasts are not the most elaborate. Trust me, I’m right there with ya!

I follow a weekly routine of either smoothies or porridge. I know what I’m doing, I can do it half asleep, with a tea in one hand and a toothbrush in another. No thinking required.

When it comes to brunch though, ohoooo, the game changes. I bring out my A-game, and I play hard.

Especially since brunch usually happens around 11am, which is a waaaay more decent time to be near a stove and doesn’t revolve around early morning, rushing about the house, looking for the other damn shoe and lost keys (that always happen the be on the floor, how does that happen?!).

SO! Hash browns.

They are super brunch-y, especially when paired with my super bread and some smoky homemade baked beans. So so delicious!

We’re also using sweet potato and parsnips for these, which I think gives it a way more delicious flavour than plain ol’ white potatoes. These babies are the perfect balance between between the apple and root veggies. You get a slight sweetness that is just so perfect alongside the salty-ness of the hash brown. It just works!

Soft on the inside and crunchy on the outside, it’s the perfect food for when you just need that extra oomph. Hung-over? Have hash browns. Feeling tired? Have hash browns. Feeling down? HASH BROWNS!

Honestly, solves all of life’s problems.

Apple, Parsnip and Sweet Potato Hash Browns

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These delicious and crispy hash browns are the perfect side to any breakfast, and definitely a must at brunch! Super easy to make, it's perfect served alongside some home-made baked beans and avocado. Too yummy!

Author: Teffy Perk

Recipe type: Breakfast, Brunch, Gluten Free, Vegan, Paleo

Serves: 8 hash browns

Ingredients

1 large sweet potato, peeled and grated
1 large parsnip, grated
1 red apple, peeled, cored and grated
1 tablespoon arrowroot flour
Salt + pepper
Coconut oil, for frying

Instructions

Boil some water in a pan and place a steamer basket with the grated sweet potatoes, parsnips and apple. Quickly steam just until glistening, about 3 minutes.
Remove from the steamer basket and once its cool enough to handle, gently squeeze them to remove excess moisture - you can use your hands, a muslin cloth or clean tea towel.
Pat dry with paper towels, add to a large bowl with the rest of the ingredients, and toss, making sure everything is mixed well.
Heat a frying pan or skillet on medium-high heat and add the coconut oil. Pick up roughly 1 tablespoons of the mixture, gently squeeze together with your hands, add to the pan and flatten. It should sizzle as it cooks, if not it means the pan is not hot enough.
Cook for about 2 minutes per side, then flip and cook the other side for another 2-3 minutes. You could cook multiple hash browns at once, depending on the side of you pan. I did 4 at a time with mine.
Remove cooked hash browns and place on a plate covered in paper towels until ready to serve.

Notes

You could prepare in advance and leave in the fridge until ready to fry! So if you’re hosting a brunch all you’ll need to do is remove them from the fridge and cook away.