Try this Sweet Potato Hash recipe, or contribute your own.
Suggest a better descriptionParboil the potatoes for approximately 5 to 6 minutes in salted water. Drain and allow to cool to room temperature. Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored. This step insures that all of the onions sweetness is developed. Cool the onions, then mix with the cooled potatoes, maple syrup, and cinnamon. Melt the remaining buttter in a 10-inch non-stick saute pan over medium heat and add the potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown. Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, they can be flipped over using a large spatula or the back of a plate. Alternately, they may be simply stirred to crisp evenly. If youve flipped them, brown the second side. Serve hot. This recipe yields 4 to 6 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B37 broadcast 01-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 | ||
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Calories: 708 | ||
Calories from Fat: 594 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66g | 88 % | |
Saturated Fat 34g | 170 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 65.3mg | 2 % | |
Potassium 473.3mg | 12 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 24.9g | ||
Protein 3g | 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: 708
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