Parsnip and Potato Pancake

  • serves 4
Christine Cushing
Christine Cushing

You want to cook these parsnip and potato cakes so that they are crisp and golden. The parsnip has a unique sweet taste that adds a cool twist to these potato pancakes. This recipe makes two 6-inch pancakes but you can make them as big or small as you like. If you have two 6-inch pans, make two pancakes at the same time to save time. Serve with sour cream and chives.

14 Ratings
Directions for: Parsnip and Potato Pancake


1 large parsnip, peeled

2 medium-sized Yukon gold potatoes, peeled

2 scallions, sliced thinly

⅒ tsp freshly ground nutmeg (.5 ml)

Coarse salt and freshly cracked black pepper

3 Tbsp unsalted butter (80 ml)


1. Line a baking sheet with parchment paper.

2. Preheat oven to 200 degrees F.

3. Put parsnip in a small pot, cover with cold salted water. Bring to a boil over high heat and cook until soft, about 8 minutes. Put the parsnip into a large bowl of ice water to stop cooking. Drain. Dice into small cubes. Set aside.

4. Using the large holes of a box grater, grate the Yukon gold potatoes. Put grated potatoes in a large bowl and fold in the diced parsnip, green onions, nutmeg, salt and black pepper.

5. Heat a 6-inch non-stick pan over medium heat. Add about 1 ½ tbsp. of butter to the pan. When the butter starts to foam, add one quarter of the potato mix (squeezing out the excess liquid in the mix) to the pan. Form a layer ½-inch thick in the pan and press down firmly with an oven proof spatula. Fry the pancake gently for about 6 to 7 minutes over medium low. Turn over and fry until golden and crisp on both sides, about 4 to 5 minutes. Remove the pancake to the baking sheet and keep it warm in the oven. Cook one more pancake in the same method. Remove the pancake warming in the oven. Cut both pancakes in half to make four servings. Serve immediately.

See more: Vegetables, Brunch, European, Main, Fry, Dinner, Side, Potatoes, Vegetarian, Fall, Appetizer


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