Sheet Pan Root Vegetable Hash Browns
Take your traditional hash browns to a new level by mixing in nutrition powerhouses like turnips, parsnips or celery root. Serve with delicious fried eggs for a warm whole breakfast.
Ingredients
- 2 cups shredded potatoes or sweet potatoes
- 2 cups shredded turnips, parsnips, celery root (choose your favorite)
- ½ onion chopped finely or shredded
- 4 cloves garlic, finely minced (or use 2 tsp pre-chopped)
- ¾ tsp salt
- ½ tsp ground black pepper
- 2 tbsp oil, divided (use higher heat canola, avocado, or vegetable oil)
Instructions
- Heat the oven to 400° convection (if able).
- Wash and peel the vegetables.
- Using a box grater, grate the vegetables until you have roughly 4 cups total.
- Pour the grated vegetables into a clean tea towel and wring out any water/moisture. These vegetables have a surprising amount of water so be sure to squeeze thoroughly!
- Pour the squeezed vegetables into a bowl.
- Add the chopped onions, garlic, salt, pepper and 1 tbsp oil. Mix thoroughly.
- Drizzle a sheet pan with remaining 1 tbsp oil.
- Pour the vegetable mixture onto the sheet pan and spread evenly.
- Bake for 15 minutes, remove from the oven and stir. Spread out mixture again and bake for an additional 15 minutes.
- Remove from the oven and stir again. If it needs additional time, cook for an additional 7-10 minutes, checking for your preferred crispiness.
- Enjoy immediately or save leftovers for up to 3days in the fridge. Reheat in the oven or by pan-frying for best results.
Nutrition
Calories: 140kcalCarbohydrates: 20g
