Paleo "Hashbrown" Scramble
2
Servings
7
Ingredients
2
Comments
Shredded and spiced parsnips, scrambled eggs, and crispy bacon crumbles come together for a subtly sweet and savory paleo breakfast that's sure to make your morning a little bit tastier.
2
Servings
7
Ingredients
2
Comments
Ingredients
- 6 cups shred Parsnip
- ¼ teaspoons Cloves, Ground
- ¼ teaspoons Nutmeg
- ½ teaspoons Cinnamon
- 1 tablespoon Ghee
- 4 individual Egg
- ½ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix parsnip shreds, cloves, nutmeg, and cinnamon in a medium size bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix parsnip shreds, cloves, nutmeg, and cinnamon in a medium size bowl.
- In a large frying pan over medium heat, melt ghee.
- Add parsnip mixture. Cook for about 7-8 minutes, stirring constantly, until shreds begin to brown
- In a small bowl, whisk eggs.
- Pour eggs over browned parsnip shreds and scramble.
- Top with bacon crumbles and serve.
2 Comments
Join the discussion6 cups is 2 servings? Can tell if that is a typo or if they just cook down that much.
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!!