Aromatic Parsnip Hasbrowns (Paleo)

"Adapted from the Primal Kitchen. Apparently, you can make and freeze these for easy weekday breakfasts."
 
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Ready In:
30mins
Ingredients:
5
Yields:
3 hasbrown cakes
Serves:
3
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ingredients

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directions

  • Using a vegetable peeler, shred the parsnips until the core is reached.
  • Melt butter in a pan on medium-high heat, then add seasonings.
  • Toss parsnip shreds into pan, and stir and turn frequently.
  • While stirring, parsnips will cook, beginning to brown and clump. Use a spatula to shape the clumps into three hashbrown "cakes" about the size of the palm of your hand.
  • Continue turning another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.

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