Root Vegetable Patties

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Combine all ingredients except oil in a bowl. Heat 2 tablespoons
canola oil in a large nonstick skillet then drop 4 mounds of
vegetables using about 1/2 of the veggie mix into the pan and flatten
each mound a bit. Cook patties 3 to 4 minutes on each side, drain on
paper towels and repeat with remaining oil and vegetables to make 8
patties, total. Serve at room temperature.

Cheesy Potato and Sharp Cheddar Hash

Prep Time: 10 minutes
Cook Time: 24 minutes
Yield: 4 to 6 servings

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 cup extra-sharp white Cheddar crumbles

Heat a large skillet with extra-virgin olive oil and butter over
medium-high heat. Add onions and let soften 2 to 3 minutes. Add
potatoes, season with salt and pepper and cook 20 minutes, turning
occasionally, until brown and crispy. Season with a little freshly
grated nutmeg, to taste, and add cheese. Turn the potatoes and onions
with cheese to melt the crumbles and crisp the cheese a bit, about 1
minute. Transfer to serving dish.