This is one of my favourite options on the breakfast buffet, especially with fresh poached or scrambled eggs and sausage.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
Peel potatoes and sweet potato. By hand or in food processor with shredder blade, grate potatoes and sweet potato; squeeze out liquid. In large bowl, whisk together eggs, Cajun seasoning, salt and pepper; add potatoes and toss to mix.In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by 1/4 cupfuls (50 mL) into skillet; press to flatten slightly. Fry, in batches, turning once and adding remaining butter and oil as necessary, for about 15 minutes or until tender and edges are golden. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450?F/230?C oven for about 5 minutes.)
Nutritional facts Per serving: about
- Sodium 141 mg
- Protein 4 g
- Calories 170.0
- Total fat 8 g
- Cholesterol 77 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 65.0
- Vitamin C 17.0
