Parsnip & Potato Hash Browns
Adapted from Meat on the Side
Hash Browns
2 potatoes, about 1 lb., peeled and grated
1 large parsnip (about 1/2 lb.) grated
1 T olive oil
1/2 t salt
1/8 teaspoon black pepper
Sriracha Ketchup
1 C ketchup
1 T sriracha sauce
Couple drops of orange oil or some orange zest
1
Once vegetables are grated, place them in kitchen towel and wring out as much liquid as possible.
2
Heat oil at medium heat, then add the vegetables. Either one flat layer or into patties. Don't disturb and let cook about 4 minutes, until browned on the bottom. Flip and cook until browned on opposite side.
3
Serve immediately with ketchup on side.
Ingredients
Hash Browns
2 potatoes, about 1 lb., peeled and grated
1 large parsnip (about 1/2 lb.) grated
1 T olive oil
1/2 t salt
1/8 teaspoon black pepper
Sriracha Ketchup
1 C ketchup
1 T sriracha sauce
Couple drops of orange oil or some orange zest
Directions
1
Once vegetables are grated, place them in kitchen towel and wring out as much liquid as possible.
2
Heat oil at medium heat, then add the vegetables. Either one flat layer or into patties. Don't disturb and let cook about 4 minutes, until browned on the bottom. Flip and cook until browned on opposite side.
3
Serve immediately with ketchup on side.
