INGREDIENTS

INSTRUCTIONS

Parboil the potatoes for approximately 5 to 6 minutes in salted water.
Drain and allow to cool to room temperature. Meanwhile, saute the diced
onions in the oil plus 1 tablespoon of the butter until richly browned and
caramel colored. This step insures that all of the onion's sweetness is
developed. Cool the onions, then mix with the cooled potatoes, maple syrup,
and cinnamon. Melt the remaining buttter in a 10-inch non-stick saute pan
over medium heat and add the potato/onion mixture. Take care to pack the
mixture tightly in one neat layer to saute and brown. Using the back of a
spoon, form the potato and onion mixture into a rounded cake. When the
potatoes and onions begin to adhere and brown, they can be flipped over
using a large spatula or the back of a plate. Alternately, they may be
simply stirred to crisp evenly. If you've flipped them, brown the second
side. Serve hot. This recipe yields 4 to 6 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B37 broadcast 01-07-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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