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Swiss Potato Pancake

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes 4 servings
2 to 3 large whole baking potatoes, such as Idaho, about 1 pound total, unpeeled
3 tablespoons vegetable oil
1/3 cup thinly sliced onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Swiss Potato Pancake Recipe at
In a pot, boil the potatoes for 12 to 15 minutes, or until they are almost but not quite cooked. Cool completely. Peel the potatoes and grate coarsely.

In a 10- or 12-inch nonstick skillet, heat the oil. Add the onions and sauté for 1 minute. Add the grated potatoes in a thin, even layer. Season with salt and pepper. Lightly press the potatoes together with a spatula. Cook over medium heat for 5 minutes, until a crust forms on the bottom. The potato pancake is then turned over in order to brown on the other side.

Place a plate that is slightly bigger than the pan over the top of the pan. Turn the pan upside down so the pancake is resting on the plate. Slide the pancake back into the pan. The cooked side will now be facing up. Cook until the second side is brown and crisp, about 5 minutes. This pancake can be made ahead and reheated briefly in a 425 degree oven until crisp.

Cut into pie-shaped wedges to serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 167
Sodium: 297mg
Fiber: 2g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 54%
Fat. Total: 10g
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