6 teaspoons Vegetable Oil
1/2 pounds Dutch Yellow™ Potatoes peeled and grated
1 large Egg
1/4 cup All-Purpose Flour
2 tablespoons Organic Parsley chopped
Salt and Pepper to taste
2 medium parsnips - peeled and grated
1/2 package (about 3/4 to 1 cup)
Preheat oven to 450 degrees. Grease baking sheets with small amount of oil. Reserve remaining oil.
Place potatoes in large bowl after they have been grated. Let potato starch drain to bottom of bowl.
Remove potatoes. Discard liquid that rises to the top.
Beat in egg, flour, parsley, salt and pepper, and then stir in potatoes parsnips and onion.
Take a small handful of mixture and make a pancake in your hand, then place it on the baking sheet.
Repeat until mixture is gone. Bake about 15 minutes, until light brown on the bottom.
Brush with remaining oil and bake an additional 6 or 7 minutes.
Serve with sour cream and apple sauce.