|Baking potatoes||2 Large|
|Onion||2 Tablespoon, finely chopped|
|Garlic||1 Clove (5 gm), finely minced|
|Fresh thyme/1/4 teaspoon dried thyme||1⁄2 Teaspoon|
In a saucepan cook potatoes in boiling water to cover until tender; drain and cool slightly.
Peel and shred.
In a bowl combine potatoes, onion, garlic, thyme and pepper; toss to mix.
Spray a 10-inch nonstick skillet with vegetable cooking spray; place over medium heat until hot.
Into the preheated skillet pack potato mixture.
Cook for 6 to 7 minutes or until browned on the bottom.
Onto a plate invert the potato patty.
Into the skillet slip the potato patty browned side up.
Cook for 6 to 7 minutes or until browned.
Cut into wedges.