- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2010
MethodIn saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.
In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.
Stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes.
Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours.
Fry over medium heat, turning a few times, until crispy and browned, about 2 minutes.
Nutritional facts Per serving: about
- Sodium 540 mg
- Protein 3 g
- Calories 215.0
- Total fat 11 g
- Potassium 444 mg
- Cholesterol 33 mg
- Saturated fat 7 g
- Total carbohydrate 27 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 15.0