Horseradish Parsnip-and-Potato Rosti
Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.
Photography: Bryan Gardner
Source: Martha Stewart Living, May 2016
- 1 3/4 cups Idaho potatoes
- 1 cup parsnips
- 4 teaspoons horseradish
- 1/2 teaspoon coarse salt
- 2 tablespoons unsalted butter, divided
- Fried eggs, for serving
Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.