INGREDIENTS

INSTRUCTIONS

white and green parts, cleaned and finely chopped  This makes one big
pancake, to be eaten by cutting into wedges and  serving more as an
accompaniment than a main course. Adapted from  Diane Worthington's
"The Cuisine of California" (J. P. Tarcher).  Peel potatoes and soak in
cold water for 30 minutes.  Grate and squeeze out every bit of moisture
by wringing the potatoes  in dry dish towels.  Heat 2 tablespoons
butter in heavy frying pan; add leeks and saute  until wilted. Season
with salt and pepper, then add to potatoes and  mix well.  Heat
remaining butter in a heavy skillet, preferably a nonstick one,  and
add potato-leek mixture. Flatten to make a pancake, then cover  and
cook about 5 minutes over medium-high heat.  Turn pancake and cook
until brown and crisp.  Invert onto a serving platter and slice with
serrated knife or pizza  cutter into wedges.  PER SERVING: 205
calories, 3 g protein, 24 g carbohydrate, 12 g fat  (7 g saturated), 31
mg cholesterol, 369 mg sodium, 1 g fiber.  Marlena Spieler writing in
the San Francisco Chronicle, 12/16/92.  Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 387.6mg
Potassium: 2.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g