Parsley Potato Carrot Hash
Brighten up your breakfast or side dish game with this vibrant Parsley Potato Carrot Hash! Featuring golden potatoes and sweet carrots diced into bite-sized perfection, this comforting hash is lightly caramelized in a buttery olive oil blend, complemented by sautéed onions, fragrant garlic, and a touch of smoked paprika (optional) for extra depth. Finished with a sprinkle of fresh parsley, this recipe is an easy-to-make, flavor-packed treat that blends crunchy, golden-brown textures with savory, herbaceous goodness. Ready in just 40 minutes, this versatile dish is perfect for a hearty brunch or a satisfying dinner pairing. Plus, it’s naturally gluten-free and filled with wholesome ingredients, making it as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 medium golden potatoes
- 3 medium carrots
- 0.5 cup fresh parsley
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional)
Instructions
Peel the potatoes and carrots, then dice them into small, uniform cubes (about 1/2-inch thick) to ensure even cooking.
Finely chop the onion and mince the garlic. Roughly chop the fresh parsley and set it aside for garnish.
Bring a medium pot of salted water to a boil. Add the diced potatoes and carrots, and boil for 5–6 minutes, or until they are just fork-tender but not fully cooked. Drain and set aside.
In a large skillet or cast-iron pan, heat the olive oil and butter over medium heat until the butter is melted and sizzling.
Add the chopped onion to the skillet and sauté for 2–3 minutes, or until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Increase the heat to medium-high, and add the boiled potatoes and carrots to the skillet. Spread them out in an even layer and let them cook undisturbed for 4–5 minutes to develop a golden-brown crust on the bottom.
Season the hash with salt, black pepper, and smoked paprika if using. Stir everything together, then press the mixture back into an even layer. Allow it to cook for another 4–5 minutes to caramelize further.
Remove the skillet from the heat and garnish the hash with the chopped parsley. Adjust seasoning to taste, if necessary.
Serve the Parsley Potato Carrot Hash warm as a side dish or alongside eggs for a delicious breakfast. Enjoy!
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3423 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
