Recipe Details
Ingredients
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2mediumrusset potatoes, shredded
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½mediumonion, finely chopped
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¼cupall-purpose flour
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1egg
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1cupoil for frying, or as needed
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salt and pepper to taste
Cooking Directions
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Gather all ingredients.
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Rinse shredded potatoes until water is clear, then drain and squeeze dry.
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Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
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Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
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Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
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Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
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Serve hot and enjoy!
Editor’s Note:
Serve these with a crustless quiche for your next brunch or breakfast.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories183 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 1g |
6% |
Cholesterol 47mg |
16% |
Sodium 25mg |
1% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 3g |
10% |
Total Sugars 2g |
|
Protein 5g |
9% |
Vitamin C 22mg |
24% |
Calcium 24mg |
2% |
Iron 2mg |
8% |
Potassium 496mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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