GIANT POTATO PANCAKE

      Title: GIANT POTATO PANCAKE
  Categories: Diabetic, Vegetables, Side dish
       Yield: 6 Servings
  
   1 1/2 lb Idaho potatoes;
     1/4 c  Onion; finely chopped
       1 ts Salt
     1/4 ts Freshly ground pepper
       1 tb Margarine
  
   Pare potatoes with a vegetable peeler. Grate potatoes on medium
   grater into a large bowl.  Add onion, salt, and pepper and mix
   lightly but well with a blending fork. Melt margarine in a 10-inch
   frying pan and rotate to coat bottom and sides of pan.  Turn potatoes
   into pan; pat down and spread evenly. Cover pan tightly; turn heat
   low and let cook about 15 minutes or underside is browned.  Take pan
   off heat temporarily. Put a 12-inch plate (or very large pie plate)
   unside down on top of potatoes and, with one hand handle of frying
   pan and the other hand guiding the plate, turn frying pan unside
   down, then lift off the pancake. This put the pancake back on the
   plate. Next, immediately slide pancake back into the frying pan,
   browned side up. Return to low heat. Do not cover. Let cook for
   another 15 minutes or until bottom is browned. To serve, cut evenly
   into 6 pie-shaped wedges.
   
   Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
   
   CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124; Low-sodium diets: Omit salt. Use
   unsalted margarine.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
   R.D.,M.S. and Katharine Middleton
   
   Brought to you and yours via Nancy O'Brion and her Meal Master
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