Directions:
- Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
- Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407 Kcal (1704 kJ) | ||
| Calories from fat | 205.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 194.21mg | 65% | |
| Sodium | 1227.01mg | 51% | |
| Potassium | 1031.33mg | 22% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 10.91g | 22% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 184.7mg | 1026% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.79 Kcal (564 kJ) | ||
| Calories from fat | 67.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 35% | |
|---|---|---|---|
| Cholesterol | 64.32mg | 65% | |
| Sodium | 406.37mg | 51% | |
| Potassium | 341.56mg | 22% | |
| Total Carbs | 14.75g | 15% | |
| Sugars | 0.77g | 9% | |
| Dietary Fiber | 0.84g | 10% | |
| Protein | 3.61g | 22% | |
| Vitamin C | 14.1mg | 71% | |
| Iron | 61.2mg | 1026% | |
| Calcium | 21.6mg | 7% | |
* 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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