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    Mashed Potatoe Pancakes/Frizzled Onions


    Source of Recipe


    unkown
    Mashed Potato Pancakes with Frizzled Onions



    Serves: 6
    Prep: 15 min
    Cook: About 20 min
    Cost Per Serving: 28¢


    Frizzled Onions:
    1 tsp butter or margarine
    1 medium onion, thinly sliced
    1/4 tsp salt

    3 cups cold mashed potatoes
    1 large egg
    2 Tbsp shredded onion
    2 Tbsp all-purpose flour
    1 Tbsp butter or margarine

    Accompaniment:
    Reduced-fat sour cream

    1. Fry bacon until crisp. Drain, reserving 1/2 tsp fat. Crumble and set aside 3 strips for the pancakes, 2 strips for the topping.


    2. Frizzled Onions: Heat butter and reserved 1/2 tsp bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; cook, stirring often, 10 to 12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Don’t clean skillet.


    3. Meanwhile mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until well blended. Sprinkle flour on a sheet of waxed paper. Form potatoes into 6 patties. Turn in flour to coat lightly.


    4. Heat butter in skillet over medium heat until butter stops foaming. Fry potato patties 4 minutes per side or until lightly browned. Remove to serving platter. Top with onions and remaining crumbled bacon. Serve with sour cream.

    Per serving: 201 cal, 5 g pro, 22 g car, 2 g fiber, 11

 

 

 


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