Parsnip and Potato Hash
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
- 2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
- 5 sprigs fresh thyme, leaves removed and roughly chopped
- Salt
- Freshly ground black pepper
- 1 small onion, finely minced
- 1/2 cup chopped flat-leaf parsley
- 1 lemon, zested
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