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Mash the potatoes after cooking or pass them through a food mill or food processor. Add cooked kale or cabbage to the potatoes and mix well. Peel and chop the onion. Melt a little of the drippings in a large, heavy skillet and saute the onions for 3-5 minutes. Remove the onions and add to the potato and greens mixture. Season to taste and stir in a little milk if the mixture is too stiff. Add the remainder of the drippings from the hot skillet to the potato mixture and combine. Return the skillet to medium heat. Turn the potato and greens mixture into the skillet and spread out. Fry until brown, cutting roughly as cooking and continue to fry until there are lots of crisp, brown pieces. Just before serving, slip the wrapped trinkes in a well hidden portion and serve in no apparent order.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 127 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 103.6mg | 4 % | |
Potassium 517.6mg | 14 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 19.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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