| Total: | 17 min |
| Prep: | 10 min |
| Cook: | 7 min |
| Yield: | about 10 to 12 cakes |
Ingredients
- 1 pound russet potatoes, washed and peeled
- 1 onion, about 1/3 pound
- 1 clove garlic
- 1/2 teaspoon cayenne pepper
- 2 eggs, beaten
- 2 tablespoons bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil
Instructions
- Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne pepper, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.;
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 141 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 173 mg |