Mixed Vegetable Rösti (Hash browns)

Adapted from Ruby Tandoh’s “Smoked Mackerel Potato Rösti with Sour Cream and Lemon.”

SERVINGS: 4-6

INGREDIENTS

• ½ pound potatoes (waxy variety preferred), or swap with sunchokes
• ½ pound turnips or rutabagas
• ½ cup fennel bulb and fronds, thinly sliced
• Oil for frying
• 1 teaspoon salt
• 1 teaspoon pepper
• Optional: eggs, sour cream, lemon

Peel and grate potatoes and root vegetables. Place in a cheesecloth and squeeze out excess moisture. Mix with fennel, salt, and pepper. Heat oil in a skillet over medium-low heat. Scoop ¼–½ cup mixture per rösti, flatten. Fry 3-5 minutes per side until golden and crisp.

Serve with eggs, sour cream, and/or lemon juice. Eat immediately.

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE