Fork and Beans

Making food fun for the family

Southwestern Parsnip Hash

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Ever open the refrigerator door and stand there for minutes on end wondering what in the world you can eat for breakfast? I used to do this every day and every day I would end up eating the same thing over and over again. Waffles. With peanut butter. And maple syrup. Things have changed since then and if you follow me on Instagram you will know that as of late I have been having probably too much fun with my breakfasts. I am getting known for my obsession with animal-shaped morning meals…

RELATED: Jicama Home Fries

Shredded parsnips packed with beans, tomatoes, and tons of flavor will make this Southwestern Parsnip Hash your go-to, nightshade-free breakfast meal! 

Okay let’s go back to my original question: Do you ever find yourself at the refrigerator door, minutes on end, trying to figure out what to make for breakfast? If so, I have a new concept for breaking that night fast: Parsnips. Perfect for shredded and throwing into a skillet, parsnips are the A-list potato impersonator. Next to jicama, that is.

RELATED: Cauliflower Spanish “Rice”

Shredded parsnips packed with beans, tomatoes, and tons of flavor will make this Southwestern Parsnip Hash your go-to, nightshade-free breakfast meal!

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Shredded parsnips packed with beans, tomatoes, and tons of flavor will make this Southwestern Parsnip Hash your go-to, nightshade-free breakfast meal!

Southwestern Parsnip Hash

★★★★★ 5 from 2 reviews
  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 cups 1x
Print Recipe

Ingredients

Scale
  • 1/4 of a small red onion, diced
  • 2 c. parsnips (approx. 2 large parsnips), shredded with a large cheese grater
  • 1 Tbsp. water
  • Spice mix (recipe follows)
  • 1/2 c. cooked black beans
  • 1/4 c. diced tomatoes
  • handful of cilantro, chopped
  • sea salt, to taste

Spice Mix:

  • 1/2 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper

Garnish:

  • nondairy yogurt or cashew cream
  • sliced avocado

Instructions

  1. Heat a nonstick skillet on medium high heat. Throw a little olive oil and the shredded parsnips. Allow to get nicely browned.
  2. Move parsnips over to one side and place the onions in the skillet until lightly browned and mix in with the parsnips. Add 1 Tbsp. water and boil until burned off.
  3. Add the spice mix and beans and stir. Cook another 5 minutes or until everything gets nicely browned.
  4. Throw in tomatoes and cilantro until just softened (another 2-3 minutes).
  5. Season with sea salt. Garnish with nondairy yogurt and avocado slices.

Nutrition

  • Calories: 386
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 11g
  • Carbohydrates: 62
  • Fiber: 18g
  • Protein: 14g

Now throw some red onions, black beans, and tomatoes and you have what I call Southwestern Parsnip Hash. Packed with protein, nutrients and fresh ingredients that are oh-so good for you, you will forget the fact that you aren’t eating potatoes. Breakfast is served!

RELATED: Vegan Chickpea Omelet 

Shredded parsnips packed with beans, tomatoes, and tons of flavor will make this Southwestern Parsnip Hash your go-to, nightshade-free breakfast meal!

Now that was easy wasn’t it?

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Vegan Cook US

    I made it a little more South Western & substantial, to use as a main dish, 8 oz, (1 serving) by making it this way.

    2oz. of sliced parsnip “coins” (I had sliced them up prior to finding this recipe)

    2oz. of diced tomatoes(orange)

    2oz. of black beans

    1 oz. of diced red onion

    1 oz. of diced yellow peppers

    some “complete seasoning mix” – this mix I got, trying to find some All Purpose Seasoning mix for soups, but I can smell cumin in it, so I use it for South Western, Mexican dishes instead. The mix, doesn’t list what’s in it, just says “herbs & spices”

    dried cilantro because I don’t have any fresh, & in case some isn’t in the seasoning mix.

    I sauteed the parsnip in an oil coated pan, with added vegetable broth, to help steam cook it, & add flavor.

    When the parsnips were tender, I added the onions, tomatoes, & yellow peppers, and sauteed them, until they were soft, adding in more broth as needed, to help them cook, and preventing burning.

    Then, I added in the black beans, seasoning mix, cilantro, and more broth, to make it all soupy.

    Then I turned up the heat to get the broth bubbling.

    Then I added in a 1/2 tbs of non GMO cornstarch mixed with 1/2 tbs of water, to make a solution, that when added, would thicken the broth a little.

    So, it’s more like a risotto, or lightly sauced dish.

    Oh, I used orange tomatoes, red onions & yellow peppers, to make it more colorful, and eye appealing.

    I also put in a few ribbons of spinach, for a pop of green in the dish.

    I always think my dishes are naked, without a pop of green in them.

    The fresh cilantro, would have been the pop of green, but I didn’t have any, so I used spinach, which I did have.

    The spinach, is not generally South Western, but it adds color & nutrition, so why not.

    ★★★★★

  4. Ashlee

    This with some avocado on top sounds like the perfect breakfast! Yum! I’ve actually never had parsnips (or, that I know of) so I’m excited to try this.

  5. bella

    Hi! I looooooovvvvvee savory breakfasts, so I can’t wait to give this a try. Just to check, the recipe calls for 1/4c of cumin, and everything else is a teaspoon. Is that right?

  6. Gloria

    Hi Cara,

    Your pictures are so organized, clean and amazing quality.Random question but what program do you use to edit and add text to your photos?

    • Cara

      Wow, thank you so much Gloria! I just use PicMonkey online 🙂 It’s a great alternative if you don’t want to buy Photoshop, etc. You can use it for free or pay $5/month. As for the fonts I bought a few and it automatically uploads with PicMonkey but they have a treasure trove of font selections there too!

    • Cara

      Oh you better believe that those waffles are reserved for those special days! But in the in between times, I’m doing parsnip hash 😉 come visit again and I’ll make you both. …

    • Cara

      I wasn’t either prior to my new diet. It’s weird how that totally shifted once I cut out sugar because I could eat waffles every day. But eating this for dinner sounds just as good! 🙂

  10. Caitlin

    i really don’t like parsnips- i think they taste like soap! but, i always feel a need to try recipes with them in it and give them another chance. do you think i would like this dish? it looks so freakin good.

    • Cara

      Haha, funny! I don’t remember them tasting remotely close to soap but that is probably because there are great tasting spices to cover it up? Give it a go, I’m curious now if you will like it!

  11. Sam @ PancakeWarriors

    this is just beautiful and I have a bag Id parsnips calling my name now!! Can’t wait to try them this way

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