| 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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