Apple, Parsnip and Sweet Potato Hash Browns
Recipe type: Breakfast, Brunch, Gluten Free, Vegan, Paleo
Serves: 8 hash browns
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!
  • 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
  1. 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.
  2. 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.
  3. Pat dry with paper towels, add to a large bowl with the rest of the ingredients, and toss, making sure everything is mixed well.
  4. 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.
  5. 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.
  6. Remove cooked hash browns and place on a plate covered in paper towels until ready to serve.
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.
Recipe by Sprinkle of Green at