Ingredients:
- 1 lb yukon gold potatoes, peeled , coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)
Directions:
- Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
- Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.8 Kcal (665 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 584.55mg | 24% | |
| Potassium | 564.47mg | 12% | |
| Total Carbs | 25.81g | 9% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 91.8mg | 510% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 87.27 Kcal (365 kJ) | ||
| Calories from fat | 28.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 9% | |
|---|---|---|---|
| Cholesterol | 8.39mg | 5% | |
| Sodium | 321.23mg | 24% | |
| Potassium | 310.19mg | 12% | |
| Total Carbs | 14.18g | 9% | |
| Sugars | 1.94g | 14% | |
| Dietary Fiber | 1.28g | 9% | |
| Protein | 1.61g | 6% | |
| Vitamin C | 13.5mg | 41% | |
| Iron | 50.5mg | 510% | |
| Calcium | 17.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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