1 lb. yellow-fleshed potatoes, such as Yukon Gold
\n1 small onion
\nsalt & fresh ground pepper to taste
\n2 T. butter<\/p>\n
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes. Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes and onion into bowl. Season potatoes and onions with salt & pepper; add butter and toss mixture with two forks. Preheat oven to 425F. Coat 6-muffin tin well with nonstick cooking spray. Put shredded potatoes into muffin tins. Pack lightly. Sprinkle with seasoning salt or paprika to add color. Bake for 35-40 minutes, until potatoes are nicely browned. Remove from muffin tins and serve.<\/p>\n
Yield: 5 servings
\nCalories: 101
\nFat: 4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. yellow-fleshed potatoes, such as Yukon Gold 1 small onion salt & fresh ground pepper to taste 2 T. butter In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes. Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes and onion into bowl. Season potatoes and onions with salt & pepper; add butter and…<\/p>\n