Not Just Potato Pancakes

2½ lbs. (combined weight) potatoes, sweet potatoes, golden beets, parsnips
1 medium onion
2 large eggs
2 tablespoons chives, chopped
2 teaspoons sea salt
6 tablespoons vegetable oil
optional: sour cream

1. Using a box grater or a food processor with a grating disc, coarsely grate the onion and place in a colander to drain.  Coarsely grate the root vegetables and add to the colander.
2. Whisk together the eggs and chives in a large bowl.
3. Press the onion/veggie mixture to extract as much liquid as possible, then add  to the egg mixture.  Add salt and mix well.
4. In a large heavy skillet heat 2 tablespoons of oil over medium heat. Drop about a ¼ cup of the mixture into the pan and flatten with a spatula to form 3-inch pancakes.
5. Fry until golden brown, about 2 minutes. Turn and fry the other sides until golden brown. Repeat with all the batter. Transfer pancakes to a cookie sheet and roast in the oven at 400°F for 5 minutes. Serve hot with sour cream.