POTATO PANCAKES FOR TWO
Years ago, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him. It was his favorite whenever he ate at our house, so he was delighted. I often still serve it as a side dish - it's a good complement to any entree. -Ede Righetti, Hayward, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well. , In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels.
Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 861mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.
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