Root Hash Browns

Everyone loves hash browns, cubes of potatoes crunchy on the outside, buttery smooth inside. They have been a staple of restaurants for years, and some of the best home cooking. But, now we look for something a little less carb heavy. Well, there are alternatives, and root hash browns is a good option.

What are root hash browns? Well, it’s hash browns but substitute the potato for tap root vegetables that are lower in carbs, yet just as delicious.

Let’s compare these delicious root veggies to the good old fashioned spud. One cup of cooked potatoes will supply you with about 31g carbs. This is definitely good if you need it, I’m not going to knock the potato, but I need fewer carbs in my diet. Turnips have about 4g per cup, rutabaga about 12g, carrots about 11g and parsnips are pretty close to potatoes with about 24g. Thing is, I love parsnips, they’re sweet and delicious, roasting or browning in the pan just intensifies the flavor. So they get included

I had written a post a while back about roasted vegetables, I love them. Only one problem, I wrote that in the winter, it’s summer, and, I live in south Florida, not a good time to run the oven for 40 mins, at 400 degrees. So, alternatives have to be found, and hash browns was my solution. And why not? These root vegetables cook up just like potatoes. My process is pretty simple, a few minutes in boiling water, then to the skillet.

There’s something about cast iron, I love mine, and it’s the only way I’ve been able to successfully make hash browns. I have a post just about cast iron, check it out, but non stick works just as well. Start by washing off the vegetables, they come out of the dirt, and are not exactly kept in a sanitary environment. Safe food prep is very important. Now cut into cubes, maybe 1/2 inch or so. No, you don’t need a tape measure, just small cubes, not super small though, use your judgement.

Now to par cook the vegetables. If you throw them straight into the skillet they would not cook through before they burnt. But, you don’t want them fully cooked either. Put them in cold water, bring to a boil and give them about 10 minutes, just to soften a little. Now drain and toss into the preheated skillet with oil, I use olive oil, over medium high heat. Add some kosher salt and coarse ground pepper. These are my favorite, because the granules of salt and pepper are larger, you can taste them in the finished dish.

I don’t add onions and garlic to my hash browns. That’s because I treat them more like fries, so salt and pepper is enough. Give them a few minutes before turning, then let sit and cook before turning again. Keep doing this for about 10 minutes, the veggies will be cooked and browned nicely on the outside

And that’s it, root hash browns. For as good and dependable as the average spud is, it’s, well, a little bland. The rutabaga, turnips, parsnips and carrots have some amazing flavors and colors to brighten up the plate. Serve on the side of anything that you would usually use hash browns. Enjoy the food, and thank you for reading