This morning, breakfast time rolled around, we were starving, and the fridge was particularly empty. We had some potatoes, but no bacon, and only a couple eggs. Not enough to get us very far. Then I remembered that one of Keith’s colleagues gave us a bag of organic parsnips… now we were getting somewhere.
A while back, Fine Cooking did a feature on parsnips and had a recipe for parsnip and potato pancakes. A twist on your regular potato latkes that substitutes half the grated potato for grated parsnips.
If you’re a fan of parsnips, this recipe is a keeper. You get the usual latke goodness with the spicy sweetness of parsnips. Perfect for breakfast or brunch… or an afternoon snack.