Parsnip Breakfast Hash

8 25 474
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 2
Parsnip Breakfast Hash
Health Rating


6 medium slice Bacon (diced)
2 cup Cremini (Italian) mushroom (sliced)
2 medium egg Egg
2 parsnip(s) Parsnip (grated)
1 sprig Rosemary, fresh (chopped)
1 dash Salt and pepper (to taste)
2 cup Spinach (or kale)
1/2 medium Yellow onion (diced)


Start by grating your parsnip and chopping up the bacon, yellow onion, mushrooms, and rosemary.

Once everything is ready, heat a cast iron skillet or other large pan over medium heat.

Toss in your bacon to cook.

After about 5 minutes, add in the onion and cook everything for approximately 8 minutes while stirring occasionally, until the onions are soft and the bacon is just starting to crisp up a little.

Next, add in the grated parsnips. Spread everything evenly across the pan in a thin layer to cook. Stir everything well after a few minutes to get all of the bits of parsnip cooking.

After the parsnips have cooked for about 5 minutes total, add in the mushrooms, greens, rosemary and some salt and pepper. Stir everything together well and cook for another 5 minutes, stirring occasionally.

Now, create a small divot in the hash for your egg. Crack the egg into the divot and cover your pan. Watch it closely and the egg will be cooked over easy just as the egg whites turn white in about 5 minutes.

Nutrition Facts

Per Portion

Calories 474
Calories from fat 322
Calories from saturated fat 106
Total Fat 36 g
Saturated Fat 11.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 15.7 g
Cholesterol 216 mg
Sodium 737 mg
Potassium 1041 mg
Total Carbohydrate 23.0 g
Dietary Fiber 4.6 g
Sugars 6.8 g
Protein 17.3 g

Dietary servings

Per Portion

Meat 0.8
Meat Alternative 0.5
Vegetables 4.3

Energy sources