Baked Hash Browns with Mushrooms and Cheese
Healthy, because
Even smarter
Nutritional values
Various B vitamins from the mushrooms ensure good nerves, a good memory, good sleep and a balanced mood. Vitamin B3 (niacin) in particular is involved in energy production and is helpful for the optimal functioning of muscles and nervous system.
This dish is also easy to conjure up as a vegan variant: only the mountain cheese is replaced or omitted. Instead, a second type of vegetable could be used, such as peppers cut into fine strips.
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- salt
- freshly ground peppers
- 3 scallions
- 500 grams small button Mushroom
- 6 Tbsps vegetable oil
- 6 slices Mountain cheese (such as Gruyere)
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel potatoes, rinse and grate coarsely, season with salt and pepper. Rinse and dry scallions, cut white and light green parts into rings. Clean mushrooms, halve ot quarter, depending on size. Heat 1 tablespoon of oil in a pan and saute mushrooms until browned. Season with salt and pepper. Add scallions and saute briefly.
Heat remaining oil in a pan and place several spoons of potato mixture into the pan. Flatten and cook until golden brown and crispy on both sides. Make 12 hash browns in the same manner. Arrange hash browns on a baking sheet, top with mushrooms and half of cheese slice, season with pepper. Bake in preheated oven at 210°C (approximately 425°F) for about 10-15 minutes. Sprinkle with parsley and serve.
