Giant Potato Pancake Recipe

pstrongServes 6/strong/p
li1 1/2 lb Idaho potatoes or sweet potatoes/li
li1/4 cup Onion, finely chopped/li
li1 tsp Salt/li
li1/4 tsp Freshly ground pepper/li
li1 tbsp Reduced-fat or low-fat margarine/li
liPare potatoes with a vegetable peeler./li
liGrate potatoes on medium grater into a large bowl./li
liAdd onion, salt, and pepper and mix lightly but well with a blending fork./li
liMelt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan./li
liTurn potatoes into pan; pat down and spread evenly./li
liCover pan tightly; turn heat low and let cook about 15 minutes or until the underside is browned./li
liTake pan off heat temporarily./li
liPut a 12-inch plate (or very large pie plate) upside down on top of the frying pan to flip potatoes onto the plate./li
liNext, immediately slide pancake back into the frying pan, browned side up./li
liReturn to low heat, uncovered./li
liLet cook for another 15 minutes or until bottom is browned./li
liTo serve, cut evenly into 6 pie-shaped wedges./li
h3Food Exchanges per Serving/h3
li1 Starch Exchange/li
li1 Fat Exchange/li
h3Nutritional Information/h3
liCholesterol: 16 grams/li
liProtein: 2 grams/li
liFat: 6 grams/li
liCalories: 124/li
p Recipe from the Art of Cooking for the Diabetic by Mary Abbot Hess, R.D., M.S. and Katherine Middleton/p
pRecipe reviewed by
kimberly-tessmer"Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Giant Potato Pancake recipe is not
appropriate for diabetics, please
content/main/about-contact"contact us and we will review your


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