Parsnip Hash Brown Cakes

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These parsnip hash brown cakes are a great alternative if you don't eat potatoes. They can be made sweet or savory (just swap out the cinnamon & turmeric for onion powder/basil/oregano/sea salt etc.) and are great topped with almond butter, kite hill almond milk cream cheese or beet puree. 


  • using the large side of a box grater, grate parsnip until you have 1 cup of shreds
  • add 1/4 tsp cinnamon & turmeric to shreds and mix together
  • form parsnip into two equal size cakes
  • add butter to pan on medium heat
  • carefully place cakes on pan
  • continue to re-form cakes as they cook (they will crumble a bit during cooking)
  • Cook 4 minutes on each side or until crispy enough to scoop off the pan without falling apart 
  • Sprinkle with the rest of the cinnamon 


  • 1 medium parsnip
  • 2 tablespoons butter
  • 1/2 tsp cinnamon
  • 1/8 tsp turmeric