* white and green parts, cleaned and finely chopped This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Adapted from Diane Worthingtons "The Cuisine of California" (J. P. Tarcher). Peel potatoes and soak in cold water for 30 minutes. Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels. Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well. Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat. Turn pancake and cook until brown and crisp. Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges. PER SERVING: 205 calories, 3 g protein, 24 g carbohydrate, 12 g fat (7 g saturated), 31 mg cholesterol, 369 mg sodium, 1 g fiber. Marlena Spieler writing in the San Francisco Chronicle, 12/16/92. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.7mg||1 %|
|Potassium 1245.5mg||33 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 40.7g|
|Protein 5.2g||7 %|
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Calories per serving: 212
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