I'd make this recipe because it has a variety of interesting ingredients.
Hash Browns Makeover Recipe : Food Network Kitchens : Food Network
Level: Easy
Yield: 4 servings
CloseTimes:
Prep8 min Inactive Prep--
Cook20 min
Total:28 min
Ingredients
2 medium Yukon gold potatoes (about 10 ounces), scrubbed
1 large parsnip, (about 5 ounces)
2 scallions (white and green), chopped
2 tablespoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Directions
Grate the potatoes, with their skin into a large bowl. Peel and grate
the parsnip; add to the potatoes. Toss the vegetables with the
scallions, parsley and season with the salt and pepper, to taste.
Heat a large (12-inch) nonstick skillet over medium heat and brush the
skillet with about half the oil. Add the potato mixture and form into
an even cake by pressing lightly with a spatula. Cook, shaking the pan
periodically to prevent sticking, until the hash browns are crisp and
brown, about 10 minutes.
Remove the pan from the heat; place a flat plate over the top of the
skillet. Carefully flip the pan so the potato cake goes onto the plate.
Brush the skillet with the remaining olive oil and then side the hash
browns back into the skillet. Cook until browned and crisp, about 10
minutes more. Slide out of the skillet onto a heated serving plate. Cut
into wedges to serve.
--
Hank & Gail Johnson
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