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Veal schnitzel is the perfect companion to this potato pancake.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 180 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 24 mg |
| sodium | 579 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 7% |
| vit C | 28% |
| folate | 6% |
Suggested Recipes
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4 large baking potatoes (2-1/4 lb/1.125 kg), scrubbed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) butter
Preparation:
In pot of boiling salted water, cover and cook potatoes until tender when pierced with knife, about 15 minutes. Drain and let cool enough to handle. Peel and coarsely shred. Season with salt and pepper. Cover and chill for 30 minutes or for up to 8 hours.
In 10-inch (25 cm) nonstick skillet, melt butter over medium heat until bubbling vigorously. Add potatoes in even layer; press to form flat cake. Fry until crusty and golden brown underneath, 10 minutes.
Place small pizza pan or large plate over skillet; holding pan and skillet firmly, invert in swift turn. Slide potato cake, golden side up, back into skillet. Cook until golden brown and crisp, about 8 minutes. Slide onto warmed plate; cut into wedges to serve.
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