Giant Potato Pancake from Healthy Diabetic Recipes

Giant Potato Pancake Recipe

Recipe Ingredients:

1 1/2 lb Idaho potatoes
1/4 cup Onion, finely chopped
1 tsp Salt
1/4 tsp Freshly ground pepper
1 tbsp Margarine

Recipe Instructions:

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.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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