Potato-Parsnip Rosti

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 lb. russet potatoes, peeled, grated and squeezed dry in a kitchen towel
  • 1 medium parsnip, peeled and grated
  • 2 tbsp canola oil
  • Sour cream and chopped chives, for serving

Directions

  1. In a bowl, mix vegetables; season. In nonstick skillet, heat oil over medium-high. Add vegetable mixture, pressing into an even layer with spatula. Cook until crisp and golden, 5 minutes. Slide onto plate; top with another plate. Flip and slide back into skillet. Cook until golden, 5 minutes more. Slice into wedges; top with sour cream and chives.

Email to a friend | Print this recipe | Back