A traditional Swiss farmers dish for breakfast, this crispy potato and vegetable-laden recipe is great any time of day and needs no other accompaniment. But if you want to classically enjoy it, add fried or poached eggs on top.
Ingredients
3/4 cupturnip or parsnips, shredded
1large carrot, peeled and shredded
1/4 cupcooked, French-style green beans
1/4 cupminced onion
2eggs, beaten
3 tablespoonsapple sauce, plus more for serving
2 tablespoonsflour
1 tablespoonbrown sugar
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoonnutmeg
2 tablespoonspure olive oil
Preparation
1
In a large bowl, combine first 9 ingredients well; set aside.
2
Heat oil in a 10-inch skillet over medium-high. When oil is shimmering, add the turnip mixture, spreading it out evenly.
3
Let cook 2 minutes and then reduce heat to medium-low. Cover and cook an additional 4 minutes.
4
Remove lid, carefully flip over and continue to cook another 4-6 minutes, or until browned on bottom.
5
Transfer to a serving platter, cut into 4 wedges and serve with side of cold applesauce.
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