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4 cups water 2 russet potatoes, unpeeled, shredded 1 tablespoon butter or margarine Salt and pepper, to taste |
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In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook two to three minutes and drain in
colander. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to
taste. Alternative Preparation: Pierce peeled or unpeeled potatoes and then microwave on high for five minutes. Let cool to touch then shred or grate. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to taste. |
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Carbohydrates: 5 g Fat: 6 g Fiber: 0 g Cholesterol: 16 mg Protein: 1 g Sodium: 19 mg |
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