Recipe Summary

30 mins
4 hrs
50 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, place potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till just tender. Drain well; cool slightly. Peel the potatoes. Cover and chill for 4 to 24 hours.

Instructions Checklist
  • Using the coarse side of a hand shredder, shred the potatoes. (Or, use the shredding blade of a food processor to shred the chilled potatoes.) In a large bowl, combine shredded potatoes, onion, cheese and salt.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a very large nonstick skillet, heat butter over medium heat till melted (or, heat oil over medium heat). Evenly spread potato mixture on bottom of skillet. Use a large spoon or spatula to press mixture down into a solid cake so it will stick together. Cook, uncovered, for 15 minutes, shaking pan occasionally to loosen the potato cake from bottom of skillet.

Instructions Checklist
  • Place a large plate upside down on top of the skillet and carefully invert the skillet so the potato cake falls out onto the plate. Slide the inverted potato cake back into the skillet. Cook for 8 to 10 minutes more or till very crisp and golden brown. Slide potato cake onto serving platter. Cut into wedges. Season to taste. Serve with any type of meat or vegetable.

Nutrition Facts

152 calories; total fat 8g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 23mg; sodium 352mg; carbohydrates 17g; fiber 1g; sugar 2g; protein 4g; vitamin a 243IU; vitamin c 12mg; calcium 71mg; iron 1mg.