|Potatoes||1 1⁄2 Pound|
|Onion||2 Tablespoon, finely chopped|
|Salad oil/Bacon drippings||2 Tablespoon|
Prepare and cook pared potatoes.
Shred enough potatoes to measure 4 cups.
Toss potatoes with onion, salt and pepper.
Heat butter and oil in 9- or 10-inch skillet.
Pack potato mixture firmly in skillet, leaving a 1/2 inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown.
Cut potato mixture into fourths; turn each portion.
Add 1 tablespoon salad oil if necessary.
Cook 12 to 15 minutes longer or until brown.
Serving size: Complete recipe
Calories 1017 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 17 g84.9%
Trans Fat 0.5 g
Cholesterol 64.5 mg21.5%
Sodium 1019.8 mg42.5%
Total Carbohydrates 128 g42.7%
Dietary Fiber 15.5 g62%
Sugars 6.6 g
Protein 14 g28.7%
Vitamin A 15.3% Vitamin C 227.1%
Calcium 9.6% Iron 29.9%
*Based on a 2000 Calorie diet