As if there aren’t enough rules on Passover, I’ve added one more. This one, though, makes the holiday a lot more pleasurable (and digestible!): I won’t make or eat anything on Pesach that I wouldn’t enjoy eating during the rest of the year. That said, my plan for the next few weeks is to include posts that are kosher and yummy for Pesach and year-round.
While hash browns are always a crowd pleaser, fried potatoes aren’t necessarily my first choice for healthy and easy vegetable dishes. But with a little tweaking, grated root vegetables is a lot easier and as tasty as hash browns. Made as one giant pancake, there’s not much need for a lot of oil either.
With a food processor, this recipe takes minutes. You can even make it one handed while holding a phone…or say, a baby, in the other. Use any root vegetables you have in stock and experiment with different combinations.
‘GREATED’ ROOT VEGETABLES
2T butter or olive oil
3 cloves garlic
1 medium onion
3 cups any combination of grated root vegetables: potatoes, sweet potatoes, squash, celery root, beets, parsnips, carrots, etc. (zucchini is good too)
Sea salt and freshly ground pepper to taste
Grate all vegetables and onion and garlic in a food processor. Heat oil or butter over medium-high heat. Add vegetables and stir for a few minutes. Spread veggies evenly in pan and let it sit for 5 minutes. Flip it to brown the other side for another 5 minutes. Continue until desired crispiness. Add salt and pepper.
(This recipe works best with a Teflon pan. If you don’t have a non-stick pan, stir it more so it doesn’t stick to the bottom.)