Take your taste buds back to the old world with this new take on a traditional recipe, our Root Vegetable Latkes that are ready to enjoy in 30 minutes.
What You Need
Original recipe yields 8 servings
1 small parsnip, peeled
1 small sweet potato, peeled
2 cups ORE-IDA Shredded Hash Brown Potatoes, thawed, well drained
1/3 cup KRAFT Grated Parmesan Cheese
3 green onions, thinly sliced
2 eggs, beaten
1 Tbsp. flour
1 tsp. CALUMET Baking Powder
1/4 cup oil, divided
3/4 cup applesauce
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Use large holes of box grater to grate the parsnip and sweet potato; place on center of large clean kitchen towel. Bring up ends of towel, then twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables.
Place grated vegetables and hash browns in large bowl. Add cheese, onions, eggs, flour and baking powder; mix well.
Heat broiler. Heat 3 Tbsp. oil in large ovenproof skillet on medium-high heat. Add vegetable mixture; press with back of spatula to flatten to even layer. Cook 3 to 4 min. or until bottom is golden brown. Drizzle with remaining oil. Transfer to broiler.
Broil, 6 inches from heat, 6 to 8 min. or until top is golden brown and latke is crisp around edge. Cut into wedges.
Serve topped with applesauce and sour cream.
Serve this classic side dish with a steamed vegetable and cooked lean meat, fish or poultry.
How to Quickly Thaw the Hash Brown Potatoes
Place hash browns in strainer. Rinse with cold water until thawed; drain well before using as desired.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.