- 1 pound parsnips, peeled
- 1/2 pound russet potato, peeled
- 1/3 cup diced green onion
- 1 T. lemon juice
- 1 1/2 T. minced dill
- 1 1/2 T. minced parsley
- 1 tsp. salt
- 1/3 cup flour
- 2 eggs, lightly beaten
- 1/3 cup fat of your choice, for frying
Prepare the vegetables by grating them coarsely. Transfer the grated veggies to a bowl. Add the green onions, herbs, salt, and flour. Toss until well combined. Stir in the eggs and mix until everything is well incorporated.
Heat your cooking fat (I used bacon fat — YUM!) in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until the patties are golden brown and crisp, about 3-4 minutes per side. Serve warm with anything from eggs and bacon for breakfast to grilled pork chops and a green salad for dinner.
- Yields: 8-10 servings
- Preparation Time: 30 minutes
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