Directions:
- Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater. In a large non-stick saute pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Saute for 2 minutes. Add the potatoes and mix thoroughly. Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and continue cooking the other side. **Add more butter if needed. Remove from the pan and slice into individual servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.48 Kcal (270 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 5.23mg | 0% | |
| Potassium | 41.75mg | 1% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 219.69 Kcal (920 kJ) | ||
| Calories from fat | 176.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.59g | 9% | |
|---|---|---|---|
| Cholesterol | 52.01mg | 5% | |
| Sodium | 17.82mg | 0% | |
| Potassium | 142.26mg | 1% | |
| Total Carbs | 10.61g | 1% | |
| Sugars | 3.03g | 4% | |
| Dietary Fiber | 1.52g | 2% | |
| Protein | 1.76g | 1% | |
| Vitamin C | 9.1mg | 4% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.5mg | 2% | |
| Calcium | 50.5mg | 1% | |
* 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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