2 cups of diced cooked potatoes 4 tablespoons of finely chopped onions 4 teaspoon of flour 1/4 teaspoon of rosemary 2 tablespoons of milk 2 tablespoons of vegetable or olive oil 1/8 teaspoon of nutmeg
Combine the potatoes and onion. In a separate bowl mix flour, pepper, and rosemary. Slowly blend in milk. Combine with the potato and onion mixture. Heat oil in heavy frying pan. Spread potato mixture evenly in the pan, making 1 large cake that does not touch the sides. Cook over medium heat until the underside is brown. Cut into 4 equal portions and turn each piece to brown on other side. Sprinkle with nutmeg. Serves 4
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