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.
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.
Add to a mixing bowl with the onions, chives and egg. Mix well.
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.
Fry until golden brown. Flip and repeat on other side.
Serve hot with a dollop of sour cream and spicy mustard ( I prefer Coleman’s hot English mustard). Add chopped chives for color.
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!
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