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Add a photoServings: 6
Ingredients
- 1 1/2 lb Idaho potatoes,
- 1/4 c. Onion, finely minced
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1 Tbsp. Margarine
Directions
- Pare potatoes with a vegetable peeler. Grate potatoes on medium grater into a large bowl. Add in onion, salt, and pepper and mix lightly but well with a blending fork. Heat margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan; pat down and spread proportionately. Cover pan tightly; turn heat low and let cook about 15 min or possibly underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or possibly very large pie plate) unside down on top of potatoes and, with one hand handle of frying pan and the other hand guiding the plate, turn frying pan unside down, then lift off the pancake. This put the pancake back on the plate.
- Next, immediately slide pancake back into the frying pan, browned side up. Return to low heat. Don't cover. Let cook for another 15 min or possibly till bottom is browned. To serve, cut proportionately into 6 pie-shaped wedges.
- Low-sodium diets: Omit salt. Use unsalted margarine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 17 | 20% |
| Total Fat 1.97g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 368mg | 11% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.92g | 1% |
| Protein 1.8g | 3% |
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