Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ pounds potatoes, sliced ⅛ to ¼-inch thick
- 1 small onion, sliced ⅛ to ¼-inch thick
- 3 tablespoons vegetable shortening (more if needed)
- salt and pepper to taste
Directions
Heat a 12-inch or larger skillet over high heat.
Add the shortening and heat, adding more if needed to cover the bottom of the pan well.
Place the potatoes and onions in the pan, as much in one layer as possible.
Sprinkle with salt and pepper.
Reduce heat to medium-high.
Do not stir the potatoes until the bottom is slightly browned or they will stick.
Turn to other side with spatula.
Continue to fry until browned, about 5 minutes per side, covering with a lid if needed to cook thoroughly.
Serve immediately.
Category:Cathy's Recipes
Category:Potato Recipes