Potato and Parsnip Rosti

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A delicious salty and buttery parsnip and potato dish. You will eat the whole thing and then make it again the next day, I promise.

Ingredients:

  • 1 pound potatoes (about 3 medium)

  • 1 medium parsnip (8 to 10 ounces)

  • 1/2 medium yellow onion

  • 5 tablespoons unsalted butter, divided

  • 1.5 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil, divided

Directions:

Peel 1 pound potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)
Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.
Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.
Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.
Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.
Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.
Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes.