Beet and Potato Hash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,453 mg | (36 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the potato pancake
- 800 grams cooked starchy potatoes
- 250 grams Quark
- 70 grams Semolina flour
- 40 grams Pastry flour
- 1 egg
- salt
- 4 Tbsps clarified butter
Preparation steps
For the potato pancake: Grate the potatoes finely and spread on the work surface. Drain the quark well in a fine-meshed sieve. Sprinkle the semolina, flour and a good pinch of salt over the potatoes and mix everything together loosely with your hands. Add the egg and quark and knead to form a loose dough. If necessary add another egg or a little more semolina.
For the beets: Dice the beets. Peel the onion and chop finely. Cut the bacon into strips. Heat a little oil in a skillet and saute the bacon until crisp. Remove with a slotted spoon and set aside. Add the onion to the pan and cook until translucent. Add the beets and cook 3-4 minutes. Season with salt, pepper, nutmeg and caraway.
Heat the clarified butter in a pan (preferably cast-iron). Place the potato dough into the pan, flattening to a 1 cm (approximately 1/2-inch) thickness and saute until lightly browned, 2-3 minutes. Carefully flip the potato pancake over and saute the second side until browned and with a spatula, cut the pancake into pieces.
Arrange the finished pancake on plates with the beets, bacon and 1 tablespoon sour cream. Sprinkle with chives and serve garnished as desired with parsley.
