Serves: 4

1. Shred enough potatoes to measure 4 cups. Rinse well drain and pat dry.

2. Mix potatoes, onion, salt and pepper. Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.

3. Cook over medium-low heat about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths turn over.* Cook about 12 minutes longer or until bottom is brown.

*Potato mixture can be kept in one piece if desired. Place large plate over skillet turn skillet upside down to invert potatoes onto plate. Slide potatoes back into skillet.

NUTRITION FACTS: 1 Serving: Calories 180 (Calories from Fat 80) Fat 9g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 25g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 8% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 2 Vegetable 1 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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