Potato and Parsnip Hash (PKU-Friendly)

Servings

Serving size

1/2 cup

COOKING TIME

30 minutes

A warm and savory breakfast sure to satisfy everyone in the family! Serve with BBQ Jackfruit for a PKU-Friendly version, or fried eggs to complete the hearty start to the day.

Ingredients

1 medium (cut into 1/4" dice)

4 ounces Parsnips, raw (peeled and cut into 1/4" dice)

1 medium White or yellow onions (small dice)

1/4 medium Red bell peppers (finely diced)

1 medium Carrots, raw (peeled and finely diced)

1 tsp. Fresh thyme (chopped)

1 Tbsp. Canola oil

1 clove Garlic, raw (minced)

1 tsp. Smoked paprika

1/2 tsp. Salt

1/4 tsp. Red Pepper Flakes

Instructions

Peel and dice potatoes and parsnips. They should be uniform in size in order to cook evenly, about a 1/4" cube. Add cold water to cover and bring to boil. Cook until tender, about 5-7 minutes. Drain, then dry on a towel lined baking sheet or plate.

While waiting for potatoes and parsnips to cook, dice the onion, bell pepper, and carrot. These should be smaller than the potatoes and parsnips.

Heat oil in large sauté pan over medium heat. Add onions, bell pepper, and carrot. Cook until tender and slightly browned, about 4-6 minutes. Mince the thyme and garlic.

Add potatoes and parsnips to pan and cook until golden brown, about 7-10 minutes. Do not stir too often, or the hash will not brown. Allow it to cook in the pan and form a golden 'crust' before stirring. Add the garlic, thyme, smoked paprika, crushed red pepper, and salt. Cook until the garlic is aromatic, about 1-2 minutes.

Serve immediately.

Protein per recipe: 9.65g - Protein per serving: 1.6g
Phe per recipe: 453mg - Phe per serving: 75.5mg