Parsnip and Potato Pancakes with Fried Eggs

Parsnip and Potato Pancakes with Fried Eggs

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Ingredients
  

Parsnip & Potato Pancakes:

  • 3 large russet potatoes peeled, washed
  • 6 parsnips washed, peeled
  • 3/4 cup Spanish onion finely chopped
  • 5 Tbsp chives chopped
  • 2 large eggs beaten
  • 6 Tbsp extra virgin olive oil

Fried Eggs:

  • 4 Tbsp unsalted butter cubed
  • 8 large eggs
  • Kosher salt and freshly ground black pepper

Instructions
 

Parsnip & Potato Pancakes:

  • In a food processor, chop parsnip and potatoes to a coarse pulp.
  • In a large mixing bowl, add onions, chives and eggs.
  • Mix well until ingredients are combined.
  • In a skillet heat oil using medium heat.
  • As the oil heats up, scoop a palm sized amount of pancake mixture and shape it into a cake shape using your hands.
  • Before placing pancake into oil, shake off any excess moisture from pancake.
  • Fry until golden brown.
  • Flip and repeat on other side.

Fried Eggs:

  • In a nonstick skillet, heat butter over medium heat until some foam appears.
  • Tilt pan to evenly distribute melted butter.
  • Break egg carefully into skillet.
  • Season with salt.
  • Cook until egg whites are nearly set and yolks are still runny and fluid. (about 2 minutes)
  • Place one egg on each parsnip/potato pancakes.
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