Sweet Potato, Zucchini, and Parsnip Hash

Root vegetables: that’s what I’m all about. Sweet potatoes, carrots, and parsnips. I am pleased to share a recipe that can expose the great little parsnip, which is somehow still an “underground” member of the root  vegetable family. This recipe is a low-maintenance hash with a combination of sweet potatoes, zucchini, and parsnips, all finely grated (with skin on) and served with tangy, salty feta, plus bacon and eggs, just in case someone were to doubt the place of this recipe at the breakfast table. You see, breakfast frames the whole day for me. The days when I have the time to put together a creative, delicious recipe are usually the days when I feel that same energy in the office. The cliche that breakfast is the most important meal of the day rings true, at least for me, and at least when I have something like this to eat in the morning. 

Sweet Potato, Zucchini, and Parsnip Hash 
With Bacon and Feta

You will need:
  • 1 medium sized sweet potato, grated
  • 1 large zucchini, grated
  • 1 large parsnip, grated
  • 1/4 onion (I used Vidalia), finely chopped
  • 1 tsp. minced fresh garlic
  • 1 tsp. each paprika, thyme and dried parsley
  • 1/2 tsp. red pepper flakes, sea salt, pepper
  • 1 tbsp. olive oil 
  • 3 slices of bacon (optional), cooked, drained, and chopped
  • 1/2 cup feta
  • 3 eggs

  • In a large bowl, stir together olive oil, spices, garlic, onion, sweet potato, zucchini, and parsnip. 
  • Add the combination to a large skillet on medium-high heat and cook for fifteen minutes (depending on crispiness preference), stirring occasionally. 
    • To serve as a vegan breakfast, stop here (maybe top with avocado, if you’re feeling sweet). 
  • Once the vegetables are cooked to your liking, stir in feta and cook for two additional minutes (to let the feta melt a bit), then stir in bacon. 
  • Finally, top with eggs and give the dish a couple more stirs. The heat from the vegetable will cook through the eggs in no time. I like the eggs broken up throughout the dish. 

Last year, Mops had a bit of an upset stomach and I read that sweet potatoes and olive oil are excellent for pup tummies. I started feeding her sweet potatoes when I was making them for myself (and here’s the part where you realize I am, in fact, a crazy cat lady, just with dogs) and her stomach seems to have settled considerably. I served this breakfast to the dogs this week too, because Wednesdays was Ketch’s birthday (1 year old!) and he needed a treat. As you can see, he posed for a pic for me. But he’ll do anything for people-food. 

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