Parsnip and Potato Hash Brown

Parsnips add a lovely sweet flavor to these heart hash browns. The creamy-spicy dipping sauce is a wonderful compliment, but these hash browns are equally special when used as a gluten-free quiche crust. See note below!

Dipping Sauce Ingredients:

  • Heaping 3/4 cup sour cream
  • 1 Tablespoon finely chopped chives or green onions
  • 1 teaspoon lemon juice
  • 2 Tablespoons sweet chili sauce
  • 3-4 drops Tabasco sauce


  • 3 parsnips
  • 2 potatoes
  • 1/4 cup flour (I love using garbanzo bean flour for a gluten-free option)
  • 1 Tablespoon parsley, chopped
  • 2 Tablespoons butter, melted
  • 2 eggs
  • Pinch cayenne pepper
  • Oil, for frying


  1. Combine ingredients for dipping sauce in serving bowl. Add Tabasco sauce to tastes. Set aside.
  2. Peel parsnips and potatoes. Grate in food processor. Because both potatoes and parsnips can oxidize in the air, complete the recipe quickly.
  3. Add remaining ingredients and mix well.
  4. Drop by generous spoonfuls into hot oil. Fry until crisp on both sides. Serve warm with dipping sauce.
Delicious as a gluten free quiche crust!

Recipe Note:

This recipe also makes a wonderful gluten-free quiche crust. Simple press mixture evenly into bottom and sides of 2 pie pans. Bake in 450 degree F oven for 15 min or until golden and crisp. Fill with favorite quiche recipe.