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Crispy Potato&Turnip Leek Rosti

Crispy Potato&Turnip Leek Rosti

1 1/2 c turnip, peel;ed and grated
2 1/2 c potato, peeled and grated
1/3 c butter, melted
3 medium leeks, white and tender green parts, halved

salt and pepper to taste

Fresh thyme, chopped
4 oz goat cheese
2 c salad greens
chopped green onions or chives
over easy eggs (if desired)
2 c salad greens

Grate potatoes and turnips. Remove as much moisture as possible, by wringing it out is cheesecloth or even a clean dish towel. Season with salt and pepper. Heat a skillet or cast iron pan. Add in butter and then add leeks and thyme. Cook 8-10 mins until softened, remove from pan. Add in additional olive oil or butter. Heat oil on medium low. Add in half of the turnip/potato mix and the goat cheese and leeks. Repeat with the remaining potato/turnips. Cook 10-15 minutes until browned on one side. Flip (you can flip onto a plate and then return it to the pan). Cook other side on medium low. You may need to add additional oil/butter. Garnish with green onion. Serve with a side of salad greens. Top with over easy eggs, if desired.

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