Parsnip Hasbrowns

|A crispy alternative to potatoes that makes a sweet pairing for your breakfast eggs|parsnips|3 tablespoons rapeseed oil1 large parsnip or 2 medium parsnips1/2 teaspoon salt1/8 teaspoon pepper|Peel the parsnip then use a box grater with large holes to grate up the parsnip.Place a large skillet over medium high heat. Add in the oil and heat for 30 seconds or so. Add the grated parsnips to the skillet and let cook. Do not stir for 3-4 minutes or until they become medium brown in color. Season evenly with the salt and pepper as they cook.Use a large spatula to flip the parsnips over and continue to cook the other side for 2-3 more minutes or until crisp and brown. Avoid stirring because it will prevent browning.Serve the hash browns hot with eggs and toast|5.00 minutes|4|The Vintage Mixer