We get requests for egg-free breakfast ideas, and we totally get it. They are definitely harder to come by, and since we eat eggs for breakfast a lot, it is not necessarily our natural inclination to develop egg-free breakfast recipes. We are working on it though, and I have to admit that this egg-free parsnip breakfast hash is pretty tasty! And…if you are not trying to avoid eggs, you could still throw a runny egg on top and enjoy it.
A Fresh Take On Breakfast
Sometimes it is nice to break away from the usual eggs and greens type of breakfast we typically enjoy. It can get monotonous to eat the same thing everyday for breakfast, so this is a fresh take on your first meal of the day. It is a little sweeter with a touch of maple syrup and diced apples, which is balanced by the more savory pre-cooked sausages and parsnips. It is really a great savory-sweet combo!
Quick + Easy
This egg-free parsnip breakfast hash is pretty quick to make, at about 25 minutes. It takes a little bit of time to get the parsnips to crisp up, but trust us, you want them to get a little crispy and browned. It tastes so good! You can make this the day of, or make it ahead of time to reheat in the morning for a quick and easy breakfast.
Your Turn To Make Our Egg-Free Parsnip Breakfast Hash
Looking for egg-free breakfast ideas? Make this egg-free parsnip breakfast hash, and enjoy the savory-sweet goodness. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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- 2 tbsp fat (bacon fat or oil)
- 4 medium parsnips, grated (about 8 cups)
- 6 large pre-cooked sausages, sliced
- 2 medium apples, cored and sliced into small cubes
- 1 tbsp maple syrup
- 2 tsp cinnamon
Start by grating the parsnips and cutting up sausages and apple as noted.
Heat a large skillet over medium heat and add in fat of choice. Once hot, add in grated parsnips and spread them out in an even layer covering the entire pan. Cook, without disturbing for 5-6 minutes, until the parsnips begin to brown.
Flip the parsnips over as evenly as possible and cook for another 5-6 minutes to brown the other side.
Add in remaining ingredients and stir everything together to mix. Cook another 4-5 minutes, stirring occasionally, until the sausage is warmed. Plate and serve.