Potato Onion Pancake
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
medium |
russet potatoes -- peeled and shredded |
|
1 |
medium |
sweet onion -- sliced thin |
|
1 |
whole |
egg |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/8 |
teaspoon |
ground nutmeg |
|
4 |
tablespoons |
unsalted butter |
| Place potatoes in clean towel and wring as much moisture out as you can. Mix potatoes, onion, salt, pepper, nutmeg, and egg together. Melt half of butter in large frying pan or skillet. Press half of mixture into skillet and cook until browned. Flip over and brown other side. Repeat with remaining potatoes. Makes 6 servings. |
| Per Serving: 147 Calories; 9g Fat (51.7% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. |