This recipe is good for diabetics. It came from "The Art of cooking for the diabetic".
Giant Potato Pancake
Idaho is the brand recommended vbecause they are more solid and grate better than most other variesties. The turning is tricky.
1 1/2 lbs Idaho potatoes
1/4 c finely chopped onion
1 T finely chopped celery with leaves
1 t salt
1/4 t freshly ground pepper
1 T 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 mionutes or until underside is browned. Take pan off heat temporarily. Put a 12 in plate (or very large pie plate) upside down thenb lift off of the pancake. This puts the pancake 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.
