Beef Hash with Beet Spears and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,710 cal. | (129 %) | ||
| Protein | 153.91 g | (157 %) | ||
| Fat | 50.29 g | (43 %) | ||
| Carbohydrates | 442.16 g | (295 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 121.55 g | (405 %) |
| Vitamin A | 423.11 mg | (52,889 %) | ||
| Vitamin D | 9.67 μg | (48 %) | ||
| Vitamin E | 8.89 mg | (74 %) | ||
| Vitamin B₁ | 1.76 mg | (176 %) | ||
| Vitamin B₂ | 2.58 mg | (235 %) | ||
| Niacin | 59.16 mg | (493 %) | ||
| Vitamin B₆ | 4.74 mg | (339 %) | ||
| Folate | 4,598.51 μg | (1,533 %) | ||
| Pantothenic acid | 8.86 mg | (148 %) | ||
| Biotin | 19.55 μg | (43 %) | ||
| Vitamin B₁₂ | 22.46 μg | (749 %) | ||
| Vitamin C | 241.97 mg | (255 %) | ||
| Potassium | 15,575.8 mg | (389 %) | ||
| Calcium | 920.56 mg | (92 %) | ||
| Magnesium | 1,090.17 mg | (363 %) | ||
| Iron | 41.63 mg | (278 %) | ||
| Iodine | 55.8 μg | (28 %) | ||
| Zinc | 24.26 mg | (303 %) | ||
| Saturated fatty acids | 16.52 g | |||
| Cholesterol | 421.84 mg |
Ingredients
- Ingredients
- 4 onions
- 2 cloves
- 2 bay leaves
- 750 grams Beef (brisket)
- 600 grams starchy potatoes
- salt
- 1 Tbsp clarified butter
- freshly ground peppers
- 80 grams Pickled cucumber
- 1 Tbsp butter
- 4 eggs
- 200 precooked Beets (vacuum-packed)
- 4 Pickled herring
- 4 Rolls
Preparation steps
Peel 1 onion and stud with cloves. Place onion, bay leaves and brisket in a saucepan and add enough cold water to cover. Cover pan and simmer over low heat about 1 1/2 hours. Scrub and peel potatoes and cut into cubes. Place potatoes in a saucepan with just enough salt water to cover and cook until knife-tender, 20-25 minutes. Press potatoes through a potato ricer.
Peel remaining onions and chop finely. Heat clarified butter and sauté onions. Add a few spoonfuls of broth to onions and simmer about 5 minutes.
Remove beef from pan and process through a meat grinder. Stir ground beef, onion mixture and potatoes and mix to a thick paste. Season beef hash with salt and pepper. Finely dice dill pickles and fold into beef hash.
Heat butter in a skillet, fry eggs and season with salt. Cut beets into spears and arrange on plates. Spread beef hash over beet spears and top with a fried egg. Garnish servings with herring fillets and rolled herring fillets.
