Beetroot and Potato Hash Browns with Applesauce
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If the sweetness from the apples is enough for you, you can simply leave out the sugar.
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 41 g |
Ingredients
- For the applesauce
- 3 Apple
- 2 Tbsps sugar
- 1 Cinnamon stick
- 50 milliliters dry white wine (or apple juice)
- For the hash browns
- 500 grams Beets
- 500 grams predominantly waxy potatoes
- 1 egg
- 2 Tbsps cornstarch
- salt
- freshly ground peppers
- ground Caraway
- vegetable oil (for frying)
Preparation steps
For the applesauce, peel the apples, remove the core and chop roughly. Add to a pan along with the sugar, the cinnamon and the white wine. Cover and boil for about 10 minutes until the apples are soft and fall apart. Remove the cinnamon stick and mash the apples. Leave to cool down.
For the hash browns, peel the beetroot and potatoes and grate coarsely. Mix thoroughly with the egg and cornstarch. Season with salt, pepper and caraway.
Fry tablespoon sized portions of the hash brown mixture. Cook on each side for 2-3 minutes until golden brown and then drain on absorbent paper.
Serve with the applesauce.
