New This Month

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


  1. 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.

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