Ingredients:
- 2 med. Yukon gold potatoes, scrubbed
- 1 lg. parsnip
- 1/4 cup cheddar cheese, shredded
- 4 slices bacon, cooked and chopped
- 2 scallions with greens, chopped
- 1 Tbsp. parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- As needed extra-virgin olive oil
- For serving sour cream
Directions:
- Grate the potatoes, skin on, into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables, cheese and bacon with the scallions and 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 browned, 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 serving pieces and serve with sour cream.
