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Shred the potatoes until you have approximately 2 cups of shredded sweet and russet potato. In a bowl, combine potatoes, flour, egg, and salt. Stir until well mixed.
Add oil to a non-stick skillet (you can also use cooking spray if you coat heavily, because these will stick to the pan). Pour half of your potato mix into your skillet and spread until you have an even layer. Press to flatten with the back of a spatula.
Cook on skillet until edges begin to brown. Cut into chunks that are easily flipped, (about four), and flip to cook the other side.
Recipe originally posted on Super Healthy Kids. The experts in making fruits & vegetables simply, fun, & delicious!
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Originally posted 2013-04-04 01:02:17. Republished by Blog Post Promoter