Potato ’n’ Parsnip Rosti
- By: Marie Nightingale
2 medium potatoes, preferably Yukon Gold
1 large parsnip
1 green onion, thinly sliced
1/2 teaspoon (2 mL) salt
1-2 tablespoons (15-30 mL) olive oil
Peel and coarsely grate potatoes. Using your hands, squeeze handfuls dry over the sink; place in a bowl. Peel and coarsely grate parsnip into the bowl (no need to squeeze dry).
Stir in egg, green onion and salt. Form mixture into four compact cakes about an inch (2.5 cm) thick. Heat 1 tablespoon (15 mL) oil in a large frying pan over medium-high heat. Add cakes; reduce heat to low and cook 10 to 12 minutes. Turn, adding more oil as needed, and cook another 10 to 12 minutes. Keep warm in oven while sautéing steaks.
Rosti can also be made ahead and reheated for 10 to 12 minutes in a 400ºF (200ºC) oven.
Makes 2 servings.