Potato Cakes + Red Onion Jam + Goat Cheese Cream ( Breakfast Recipes )

[bholus10]

Step 5:

Now onto making the cakes: Grate up your russet
potato coarsely into a large bowl, and rinse with water until the water is mostly clear.

[bholus10]

Step 6:

Toss with a TB of lemon juice (to prevent browning), and

using a tea towel or cheesecloth, wring out until most of the
water is gone. Wipe out your bowl and add the potato back in.

Grate in your parsnips, and add salt and pepper to taste, 2 eggs,

1/4 cup of flour, TB or so of fresh chopped parsley, and mix to combine.

[bholus10]

Step 7:

Heat about 2 TB oil (with a high smoking point) in a

high-sided s****et over medium heat. Place your mixture in a large measuring

cup (I think I used a 1 cup here) so that it�s about 1/2" thick, patting the mixture down a bit with a fork or a spoon.

[bholus10]

Step 8:

Turn out over the hot oil, flatten it with a spatula, and

cook for about 1.5 minutes, until medium golden brown. Flip, and

cook for another 1.5 minutes, then put on a plate lined with a paper

towel to drain. (Sorry, no pictures of in-process cooking). Plate and serve with the goat cheese cream and red onion jam.