Irish Potato- Parsnip Cakes

March 21, 2012

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I made these beauties last weekend on St. Patty’s Day. They were gorgeous with spicy Coleman’s mustard and a pint of Guinness. I be they’d be even better at brunch with a bloody or a mimosa.

These potato cakes are similar to latkes, with the addition of parsnips. What is a parsnip, you ask? It’s basically a white carrot, milder in flavor than their orange cousins.

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Ingredients: (makes about 6 cakes)

Adapted from Epicurious

2 large russet potatoes, washed and peeled 
4 parsnips, washed and peeled
1/2 cup finely chopped onion
3 tablespoons chopped chives
1 large egg, beaten to blend
4 tablespoons olive oil
sour cream and spicy mustard

Directions: In a food processor, chop the parsnip and potatoes to a coarse pulp.

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Add to a mixing bowl with the onions, chives and egg. Mix well.

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Heat the oil in a skillet. While the oil heats up, use your hands to form the potato cakes. Simple scoop out a palm-sized amount of the mixture and mash into a cake shape. Shake off any excess moisture and drop into the oil.

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Fry until golden brown. Flip and repeat on other side.

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Serve hot with a dollop of sour cream and spicy mustard ( I prefer Coleman’s hot English mustard).  Add chopped chives for color.

 

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Dig in.

Keep in mind that this works just as well for hash browns if you don’t feel like forming potato cakes (or if you can’t get the hang of it).

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It’s all gonna end up in the same place anyway, right? In my belly!

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Other posts you may enjoy:

  1. Spicy Black Bean and Sweet Potato Soup
  2. Sweet Potato Skillet Hash
  3. Not Another Boring Potato Salad
  4. Easy Salmon Cakes
  5. Corn-Potato Chowder

{ 5 comments }

Janee March 30, 2012 at 10:35 pm

With the baby asleep, I’m off to the store to get my potatoes and parsnips – Jenn, your last few lines here made me laugh!

“Keep in mind that this works just as well for hash browns if you don’t feel like forming potato cakes (or if you can’t get the hang of it). It’s all gonna end up in the same place anyway, right? In my belly!”

Jen @ Keepitsimplefoods March 31, 2012 at 8:48 pm

Hope you like them! Glad you get my humor. ;)

Aparna B. @ Not A Leaf March 23, 2012 at 8:47 am

Great idea incorporating another root veggie to keep it high in nutrients! I’ve never made potato pancakes but have always wanted to try! I mean, there’s aloo tikki in India which is kind of similar, but these sound easier to make :)

Laura @ Sprint 2 the Table March 21, 2012 at 7:52 pm

I love this idea! I made parsnip “rice” for the first time recently and have been craving parsnips ever since. Thanks for another great idea for them!

Jen @ Keepitsimplefoods March 22, 2012 at 7:48 am

Parsnip rice sounds very interesting! Never thought of it, thanks!

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