Jeff and I are always searching for new side dishes for our meals. We get tired of every day potatoes, pasta or rice. These potato pancakes fill the bill. I have very fond memories of potato pancakes when my father used to make them from leftover mashed potatoes. These are a very modern version of my dad’s yummy cakes. They go with everything—beef, pork, chicken, you name it—they’re delectable!
Potato Parsnip Pancakes
Serves 4
Ingredients
2 large baking potatoes
2 large parsnips
¼ cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
3 teaspoons chopped chives
1 tsp. salt
¼ tsp. pepper
¼ cup peanut oil
Preparation
Peel and shred potatoes. Put them into a large bowl filled with water, and let them stand for 20 minutes to remove the excess starch. Drain the potatoes and squeeze all of the liquid from them. Peel and shred the parsnips. Mix the parsnips and potatoes together. Add the eggs, chives, salt, pepper and flour. Mix all of this well with a spoon or fork.
Heat a large frying pan to medium-high heat. Form the cakes into 3-inch patties. Add one tlbs. of oil at a time and then cook each pattie for 2-3 minutes on each side in a pan until golden brown.
Tips and Tidbits
These reheat wonderfully. Heat oven to 250 degrees and warm up until crispy.
Maggie Canon is a nationally recognized magazine, website and book editor. She founded InfoWorld magazine and was the editor in chief of several other leading technology publications. She has since focused her career on consumer content including developing and launching the leading lifestyle website Glam.com and producing the best-selling book series America 24/7.
In addition, she was the co-host of HGTV’s 21st Century Home television series. She is an avid traveler, cook and entertainer.
