I used sweet potatoes instead of russet potatoes. Mine didn't stick into patties very easily, so I cooked them more like hash browns. They still tasted yummy! I ended up using 4 medium sweet potatoes and 7 small turnips.
Ingredients
Serves 4
- 1 pound russet potatoes (about 2 medium)
- 1/2 pound white turnips (about 1 large)
- 1/4 cup olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
Directions
- Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed, trimmed and peeled. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
- Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.
