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Shredded parsnips packed with beans, tomatoes, and tons of flavor will make this Southwestern Parsnip Hash your go-to, nightshade-free breakfast meal!

Southwestern Parsnip Hash

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 cups 1x


  • 1/4 of a small red onion, diced
  • 2 c. parsnips (approx. 2 large parsnips), shredded with a large cheese grater
  • 1 Tbsp. water
  • Spice mix (recipe follows)
  • 1/2 c. cooked black beans
  • 1/4 c. diced tomatoes
  • handful of cilantro, chopped
  • sea salt, to taste

Spice Mix:

  • 1/2 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper


  • nondairy yogurt or cashew cream
  • sliced avocado


  1. Heat a nonstick skillet on medium high heat. Throw a little olive oil and the shredded parsnips. Allow to get nicely browned.
  2. Move parsnips over to one side and place the onions in the skillet until lightly browned and mix in with the parsnips. Add 1 Tbsp. water and boil until burned off.
  3. Add the spice mix and beans and stir. Cook another 5 minutes or until everything gets nicely browned.
  4. Throw in tomatoes and cilantro until just softened (another 2-3 minutes).
  5. Season with sea salt. Garnish with nondairy yogurt and avocado slices.


  • Calories: 386
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 11g
  • Carbohydrates: 62
  • Fiber: 18g
  • Protein: 14g