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Suggest a better descriptionShred boiled and then slightly cooled potato. (should measure about 4 cups) Combine the potatoes, onion, salt and pepper in a bowl. Heat butter and oil in a 10 inch skillet. Transfer potato mixture to the skillet, leaving about a 1/2 inch space around the edge. Cook over low heat until bottom crust is brown, 10 ~ 15 minutes. Cut potato mixture into fourths, flip sections, adding more oil if necessary. Continue cooking until other side is brown, 12 - 15 minutes. The potatoes can be kept in one piece if you invert the potatoes onto a plate and then carefully slide back the potatoes into the skillet. Original Poster Not Shown Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 52 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 41.2mg | 1 % | |
Potassium 13mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
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: 53
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