Try this Obrien Potatoes recipe, or contribute your own.
Suggest a better descriptionTEMPERATURE 375 F. GRIDDLE 1. ADD POTATOES TO BOILING SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT, SIMMER 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN WELL. REHYDRATE 1 1/2 CUPS DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A0001100). ADD PEPPERS AND PIMENTOS TO COOKED POTATOES. 2. SPREAD LAYER OF POTATO MIXTURE OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE. 3. TURN POTATOES. COOK 10 MINUTES OR UNTIL GOLDEN BROWN. 4. SPRINKLE WITH SALT AND PEPPER. NOTE: IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES. Recipe Number: Q05402 SERVING SIZE: 2/3 CUP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (47g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 36 | ||
Calories from Fat: 34 (94%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.8g | 5 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 0.3mg | 0 % | |
Potassium 9.1mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 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: 36
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.