Directions:
- Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well.
- Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan.
- Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base.
- Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately.
- Cook until set and golden on both sides.
- Season to taste with salt and peppe.
- Serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.23 Kcal (616 kJ) | ||
| Calories from fat | 71.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 57.91mg | 19% | |
| Sodium | 69.84mg | 3% | |
| Potassium | 42.04mg | 1% | |
| Total Carbs | 15.37g | 5% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 298.82 Kcal (1251 kJ) | ||
| Calories from fat | 145.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 12% | |
|---|---|---|---|
| Cholesterol | 117.55mg | 19% | |
| Sodium | 141.75mg | 3% | |
| Potassium | 85.32mg | 1% | |
| Total Carbs | 31.2g | 5% | |
| Sugars | 4.08g | 8% | |
| Dietary Fiber | 1.11g | 2% | |
| Protein | 5.75g | 6% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 2.6mg | 7% | |
| Calcium | 65.4mg | 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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