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Paleo “Hashbrown” Scramble

If you cooked the Paleo February Menu, you may remember Parsnip hashbrowns on this list. The “hashbrowns” are a great way to sneak vegetables in for breakfast and a perfect complement for a side of protein.

Since mornings can be busy around our house, cooking eggs (or another protein) to go with the parsnip hashbrowns sometimes put us in a time crunch. So, I decided to turn those hashbrowns into a complete meal. With the addition of a few eggs and bacon, this Paleo “Hashbrown” Scramble was created. The best part is that it fits a Whole30 diet perfectly!

Paleo “Hashbrown” Scramble


Christine @


  • 6 cups parsnips, peeled and shredded (can substitute sweet potatoes)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 4 medium eggs
  • 1/4 pounds bacon, “clean” nitrate and sugar free


Heat a frying pan over medium high heat and cook bacon until almost crispy. While cooking,  mix parsnip shreds, cloves, nutmeg, and cinnamon in a medium size bowl. When bacon is almost cooked, add parsnip mixture. Cook, stirring constantly, until shreds begin to brown. In a small bowl, whisk eggs, pour over browned parsnip shreds and scramble. 

Freezing Directions:

Let cool. Place in freezer bag, removing as much air as possible. Label and freezer flat. To Serve: Thaw. Reheat.

Servings: 2

**conversion chart image provided by Erik Spiekermann

7 Responses to “Paleo “Hashbrown” Scramble”

  1. Hana says:

    6 cups is 2 servings? Can tell if that is a typo or if they just cook down that much.

    • Christine says:

      They do cook down quite a bit but I’ll admit my servings usually err on the large side; especially when it comes to vegetables. When you don’t eat other carbs, the vegetables are what I use to fill up. Feel free to reduce the amount though!!

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