Recipe by Alexa Weibel
- 1 lb. russet potatoes—peeled, grated and squeezed dry in a kitchen towel
- 1 medium parsnip, peeled and grated
- 2 tbsp. canola oil
- Sour cream and chopped chives, for serving
In bowl, mix vegetables; season. In nonstick skillet, heat oil over medium-high. Add vegetable mixture, pressing into an even layer with spatula. Cook until crisp and golden, 5 minutes. Slide onto plate; top with another plate. Flip and slide back into skillet. Cook until golden, 5 minutes more. Slice into wedges; top with sour cream and chives.
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