Ingredients
6
6 servings
- •½ pound potatoes, unpeeled
- •1 ½ cups buttermilk
- •½ pound potatoes, peeled and grated
- •1 ¾ cups all-purpose flour
- •1 teaspoon baking soda
- •salt and ground black pepper to taste
- •2 tablespoons butter, or as needed
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
- Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
- Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Nutritional Facts
Per 6 servings
- Calories: 249
- Carbohydrate: 44g
- Fat: 5g
- Fiber: 3g
- Protein: 7g
- Sugar: 4g
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