Potato-Parsnip Rösti

Potato-Parsnip Rösti

Recipe by Alexa Weibel

  • 4Servings


  • 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.

Read now: One Quick Trick for Cutting Chives