Southwestern Parsnip Hash
A quick, flavorful, and plant-based Southwestern hash with shredded parsnips, black beans, and spices, perfect for a nutritious breakfast, lunch, or dinner. Topped with creamy nondairy yogurt and fresh avocado, it’s high in fiber, protein, and good fats, making it both satisfying and wholesome.
Equipment
- 1 Large Nonstick Skillet
- 1 large cheese grater
- 1 spatula or wooden spoon
- 1 small bowl (for spice mix)
Ingredients
Vegetables & Beans:
- 2 cups parsnips shredded (about 2 large parsnips)
- ¼ small red onion diced
- ½ cup cooked black beans
- ¼ cup diced tomatoes
- Handful fresh cilantro chopped
Spice Mix:
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- ⅛ tsp cayenne pepper
Other Ingredients:
- 1 Tbsp water
- Sea salt to taste
- 1-2 tsp olive oil
Garnish:
- Nondairy yogurt or cashew cream as desired
- Sliced avocado as desired
Instructions
- Prepare the Parsnips and Onion: Start by washing and peeling your parsnips. Using a large cheese grater, shred the parsnips into thin, uniform strands. This helps them cook evenly and gives the hash a delicate, tender texture. Dice the red onion into small, even pieces so they soften quickly without burning. Set both aside in separate bowls for easy access during cooking.
- Heat the Skillet and Oil: Place a large nonstick skillet on the stove over medium-high heat. Allow the pan to warm up for 1–2 minutes so it’s evenly hot. Drizzle in 1–2 teaspoons of olive oil, tilting the pan to coat the bottom lightly. Heating the oil properly ensures the parsnips will brown nicely and develop a rich, caramelized flavor.
- Cook the Parsnips: Add the shredded parsnips to the hot skillet, spreading them evenly across the surface. Let them cook undisturbed for 3–4 minutes so they develop a golden-brown color on the bottom. Then, stir and turn the parsnips to allow more surface area to brown. Browning the parsnips this way enhances their natural sweetness and creates a satisfying texture.
- Sauté the Onion: Push the parsnips to one side of the skillet and add the diced onion to the empty space. Stir occasionally, cooking until the onions become soft and lightly golden, about 2–3 minutes. Once browned, mix the onions together with the parsnips for a harmonious base of flavor.
- Steam with Water: Pour 1 tablespoon of water into the skillet and cover briefly for 30–60 seconds. This will create a bit of steam to soften the parsnips and onions further without making them soggy. Allow the water to evaporate completely before moving on to the next step. This trick keeps your hash tender yet still slightly crispy.
- Add the Spice Mix: Sprinkle the prepared spice mix evenly over the parsnips and onions. Stir thoroughly to ensure every piece is coated with the smoky paprika, cumin, garlic, onion powder, and a hint of cayenne pepper. Cooking the spices briefly in the pan helps to bloom their flavors, creating a fragrant, flavorful base.
- Incorporate Black Beans: Add the cooked black beans to the skillet, stirring gently to combine. Let the beans heat through for about 2–3 minutes. They not only add a plant-based protein boost but also give the hash a creamy texture that complements the tender parsnips. Stir occasionally to prevent sticking and ensure even cooking.
- Mix in Tomatoes and Cilantro: Fold in the diced tomatoes and chopped cilantro, cooking for another 2–3 minutes until the tomatoes soften but still retain their shape. This adds a fresh, juicy element and a pop of color to the dish. Taste at this stage and season with sea salt according to your preference.
- Final Browning and Texture Check: Increase the heat slightly for the final 1–2 minutes to allow the hash to develop a little extra golden-brown color. Stir occasionally, scraping the bottom gently with a spatula to prevent sticking while encouraging crisp edges. The result should be a tender, slightly caramelized hash with bursts of fresh flavor from the herbs and vegetables.
- Plate and Garnish: Transfer the hash to a serving plate or bowl. Top with a dollop of creamy nondairy yogurt or cashew cream and arrange sliced avocado on top. These additions provide a smooth, cooling contrast to the spiced hash and add healthy fats for a balanced, satisfying meal. Serve immediately while warm.
Notes
- Shred parsnips just before cooking to preserve freshness and natural sweetness.
- Use a nonstick skillet to prevent sticking, or a well-seasoned cast-iron pan for extra browning.
- Adjust cayenne pepper to control heat: reduce for mild, increase for spicier flavor.
- Add fresh cilantro at the end to brighten the dish.
- Garnish with avocado and nondairy yogurt for creaminess and balanced flavors.
- Lightly steaming the parsnips with water prevents dryness while keeping them slightly crisp.
- Use ripe tomatoes and firm parsnips for the best texture and taste.
- A small drizzle of olive oil or lime juice before serving can elevate flavor.
