Potato Cake #2
Ingredients
- 1 1/2 lb leftover boiled potatoes
- 1 onion
- salt and freshly milled white pepper
- 3 oz butter
Instructions
- Coarsely grate the potatoes into a bowl. Wash, drain and dry the potatoes on a clean tea-towel. Grate the onion and stir it gently into the potato with seasoning to taste.
- Melt half the butter in a frying pan, tip the potatoes into the pan and flatten them firmly into a cake. Cook the potatoes fairly gently until the underside is brown and crisp.
- Using a plate or pan lid to help you, carefully turn the potato cake, adding and heating the remaining butter before sliding the cake back into the pan.
- Continue cooking the potato cake until the second side is brown and crisp and the potatoes are cooked through. Serve cut into wedges.
- For a filling main course, add crisp-fried bacon to the potato cake and serve with a fresh mixed salad.
Calories: 294 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 17g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 163 mg
Potassium: 761 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 535 IU
Vitamin C: 36 mg
Calcium: 32 mg
Iron: 1 mg