Giant potato pancake
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Giant potato pancake
  Potato    Diabetic    Vegetables    Pancakes  
Last updated 6/12/2012 12:55:09 AM. Recipe ID 17045. Report a problem with this recipe.
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      Title: Giant potato pancake
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 6 Servings
 
  1 1/2 lb Idaho potatoes;
    1/4 c  Onion; finely chopped
      1 ts Salt
    1/4 ts Freshly ground pepper
      1 tb Margarine
 
  Pare potatoes with a vegetable peeler. Grate potatoes on medium
  grater into a large bowl.  Add onion, salt, and pepper and mix
  lightly but well with a blending fork.  Melt margarine in a 10-inch
  frying pan and rotate to coat bottom and sides of pan.  Turn potatoes
  into pan; pat down and spread evenly. Cover pan tightly; turn heat
  low and let cook about 15 minutes or underside is browned.  Take pan
  off heat temporarily. Put a 12-inch plate (or very large pie plate)
  unside down on top of potatoes and, with one hand handle of frying
  pan and the other hand guiding the plate, turn frying pan unside
  down, then lift off the pancake. This put the pancake back on the
  plate.  Next, immediately slide pancake back into the frying pan,
  browned side up. Return to low heat. Do not cover. Let cook for
  another 15 minutes or until bottom is browned. To serve, cut evenly
  into 6 pie-shaped wedges.
  
  Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
  
  CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124; Low-sodium diets: Omit salt. Use
  unsalted margarine.
  




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Recipe ID 17045 (Apr 03, 2005)

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