- 1 large parsnip
- 1 tablespoon extra virgin olive oil
- 1/ 4 cup chopped yellow onion
- 1/ 2 jalapeno, finely chopped
- 1 pasture-raised egg
- Everything But the Bagel Seasoning, optional
Cut off both ends of the parsnip and spiralize it into spaghetti-sized noodles. Heat up olive oil in a medium pan, and add the parsnip, onions and jalapeño. Sauté for about 6-7 minutes until noodles are soft. Transfer to a plate.
In the same pan, fry the egg (add more oil before if needed). Transfer the egg on top of the parsnip hash, and top with Everything But the Bagel Seasoning if desired.