| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | White potato (I think it was a russet) |
| 1 | lg | Sweet potato |
| 1/2 | ts | Pepper |
| 1 | ts | Dried onion flakes |
| 2 | Portions of eggbeaters | |
| 1 | cn | PAM |
INSTRUCTIONS
1. Shred the potatoes in the food processor. 2. Rinse the potatoes (as per earlier discussion on the list :-) ) 3. Toss potatoes in a bowl with the pepper, onion and egg. 4. Mix, mix, mix! 5. Line a pan with aluminum foil and spray PAM on it. 6. Divide the potato mixture into 6 mounds on the pan. 7. Spray them with PAM. 8. Bake at 350 for 45 minutes (should be crispy) and flip them over and bake for another 15 minutes Posted to JEWISH-FOOD digest V96 #096 From: elisa@netcom.com (Elisa Enison) Date: Fri, 6 Dec 1996 09:59:28 -0800
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