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Horseradish Parsnip-and-Potato Rosti

                              Credit: 
                              Bryan Gardner

Ingredients

Ingredient Checklist

1 3/4 cups Idaho potatoes

1 cup parsnips

4 teaspoons horseradish

1/2 teaspoon coarse salt

2 tablespoons unsalted butter, divided

Fried eggs, for serving

Gallery

Horseradish Parsnip-and-Potato Rosti

                              Credit: 
                              Bryan Gardner

Horseradish Parsnip-and-Potato Rosti

                              Credit: 
                              Bryan Gardner

Horseradish Parsnip-and-Potato Rosti

                              Credit: 
                              Bryan Gardner

Horseradish Parsnip-and-Potato Rosti

Ingredients

Ingredients

  • 1 3/4 cups Idaho potatoes
  • 1 cup parsnips
  • 4 teaspoons horseradish
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, divided
  • Fried eggs, for serving

Directions

Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Horseradish Parsnip-and-Potato Rosti

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Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Horseradish Parsnip-and-Potato Rosti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest