Parsnip Hashbrowns

Parsnip Hashbrowns

By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 5 patties, gluten-free, dairy free, pescatarian.


  • 1 compact cup shredded parsnip
  • ¾ cup haddock fish, finely chopped
  • 1 small onion, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon potato flour
  • 1 tablespoon dried Herbes de Provence spices blend
  • 2 tablespoons cold press olive oil
  • 2 tablespoons green olives, chopped
  • Sea salt and pepper


  1. In a bowl mix all the chopped and diced ingredients.
  2. Mix well and form 5 patties with the mixture.
  3. Pre heat a pan on high heat.
  4. Add 1 tablespoon of coconut oil into the pan and place the 5 patties into it, reduce the heat to medium and let them cook for 5 minutes on each side.
  5. Serve hot as a side dish, with eggs, fruits and or salad for breakfast or lunch.
  6. Enjoy!