| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Potatoes; about 4 cups, peeled |
| 1/4 | c | Minced onion |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | tb | Bacon drippings; butter, or cooking oil |
INSTRUCTIONS
Using the food processor, grate the potatoes and place in a large bowl. Toss with the onion, salt and pepper. In a large skillet, heat the bacon drippings. Place the potato mixture in the pan, press down, cover, and cook for 10 minutes. As the potatoes cook, give the pan a gentle shake to make sure they do not stick. Using a spatula, turn the cake over. Continue to cook until golden brown. Yield: 4 servings Notes: Recipe adapted from Jean Anderson, "The New Doubleday Cook Book" Recipe by: Cooking Live Show #CL9071 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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