Grug's Grated Grub Griddle Cakes
Hearty and satisfying, these griddle cakes are packed with root vegetables and savory herbs, perfect for fueling a day of adventure. They're a caveman's answer to modern hash browns, crispy on the outside and tender on the inside.
Directions
- 1
In a large bowl, combine the grated sweet potato, parsnip, and chopped onion. Ensure all vegetables are well mixed.
- 2
Add the chopped fresh parsley, beaten eggs, all-purpose flour, salt, black pepper, garlic powder, and smoked paprika to the vegetable mixture.
- 3
Mix all ingredients thoroughly until everything is well combined and a thick batter forms.
- 4
Heat 2 tablespoons of olive oil or rendered animal fat in a large, heavy-bottomed skillet or griddle over medium heat.
- 5
For each griddle cake, drop about 1/4 cup of the mixture onto the hot skillet, flattening slightly with the back of a spoon to form a disk about 3 inches in diameter.
- 6
Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should be soft and tender.
- 7
Add more oil as needed between batches. Do not overcrowd the skillet, cook in batches if necessary.
- 8
Serve immediately as is, or with a drizzle of honey or maple syrup for a delightful sweet and savory contrast.