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Buttery Crisp Potato Cake


Buttery Crisp Potato Cake Recipe

Ingredients:
  • 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
  • 2 cups (300 g) all-purpose flour
  • 1 cup (8 ounces or 250 g) butter, melted
  • 1½ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk, beaten
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 675kcal (34%)
Total Fat 32g (49%)
Saturated Fat 20g (99%)
Cholesterol 116mg (39%)
Total Carbohydrate 88g
Dietary Fiber 5g
Sugars 2g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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