Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 6 ounce Boiling potato (1 medium)
- 6 ounce Sweet potato (1 small)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
Direcciones
- In a food processor fitted with coarse shredding disk shred boiling potato and transfer to a bowl of cool water, swishing it around to remove excess starch. Drain potato in a colander and pat dry with paper towels. Peel sweet potato and shred in food processor.
- In a bowl toss together the shredded potatoes. In a 10" nonstick skillet heat 1/2 Tbsp. oil and 1/2 Tbsp. butter over moderate heat till foam subsides. Spread potatoes proportionately in a skillet and season with salt and pepper. Cook potato cake, tamping down firmly with a spatula, till underside is golden brown, about 5 min. Reduce heat to moderately low and cook 5 min more.
- Slide cake onto a large plate. Invert another large plate over cake and invert cake onto it. Heat remaining oil and butter over moderate heat till foam subsides and slide cake back into skillet. Season cake with salt and pepper and cook till underside is golden brown and cake is cooked through, about 5 min. Cut cake into 4 wedges.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 2 servings | |
| Calories 212 | |
| Calories from Fat 111 | 52% |
| Total Fat 12.6g | 16% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 38mg | 2% |
| Potassium 477mg | 14% |
| Total Carbs 23.47g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.06g | 2% |
| Protein 2.31g | 4% |
