This potato combo is quick to pan-fry once the stuffed French toast and sausage patties are in the oven. Boiling the potatoes the day before makes a really crisp exterior (just like at the diner).
- Portion size 8 servings
- Credits : Canadian Living: Holiday 2008
Ingredients
Method
Peel Yukon Gold and sweet potatoes, keeping types separate. Cut into 3/4-inch cubes.In saucepan of boiling salted water, cook Yukon Gold potatoes until tenderfirm, about 6 minutes. Remove with slotted spoon to large bowl.
Cook sweet potatoes until tenderfirm, about 5 minutes. Remove with slotted spoon and add to bowl. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Toss with paprika, salt and pepper.
In large skillet, heat vegetable oil and butter over medium-high heat; fry potatoes, stirring occasionally and adding more oil if necessary, until crusty and golden brown, 6 to 8 minutes. Serve hot.
Nutritional facts Per serving: about
- Sodium 433 mg
- Protein 2 g
- Calories 140.0
- Total fat 3 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 120.0
- Vitamin C 23.0
