Jalapeño pepper kicks up the flavor for this popular potato-onion skillet dish. Make it for breakfast, lunch, or dinner.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • Peel potatoes and coarsely shred using the coarsest side of the grater (you should have about 2 cups). Rinse shredded potatoes in a colander; drain well and pat dry. In a medium bowl combine shredded potatoes, onion, jalapeno pepper (if using), salt, and black pepper.

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Instructions Checklist
  • In a large nonstick skillet heat butter over medium heat for 1 to 2 minutes or until hot. Carefully add potatoes, pressing into an even pancake-like round (about 7 to 8 inches in diameter). Using a spatula, press mixture firmly. Cover and cook over medium heat for 8 minutes or until golden brown. Check occasionally and reduce heat, if necessary, to prevent overbrowning. Turn using two spatulas or a spatula and fork. (If you're not sure you can turn in a single flip, cut into quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more or until golden brown and crisp. Remove from skillet; cut into wedges. Makes 2 or 3 servings.

Nutrition Facts

168 calories; 9 g total fat; 1 g saturated fat; 0 mg cholesterol; 197 mg sodium. 19 g carbohydrates; 2 g fiber; 3 g protein; 0 IU vitamin a; 16 mg vitamin c; 10 mg calcium; 1 mg iron;

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