Breakfast Potatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 6 min.
Ready in
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,438 mg | (36 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ⅔ cups small potatoes (scrubbed; halved or quartered according to size)
- 2 red chili peppers (halved, seeded and sliced into thin strips)
- 2 onions (peeled and cut into wedges)
- salt (to taste)
- freshly ground Black pepper (to taste)
- cayenne pepper (to taste)
- 2 Tbsps vegetable oil
- 8 slices Bacon
- 1 cup canned Kidney beans (rinsed and drained)
- 1 cup Canned Corn (small) drained
- 1 Tbsp butter
- 4 eggs
- fresh parsley (to garnish)
Preparation steps
1.
Preheat oven to 400º F. Position oven rack in the middle.
2.
Place the potatoes, pepper slices, and onion wedges in an 8 x 12-inch roasting pan. Season with salt, pepper, cayenne pepper and drizzle with oil; toss to coat. Place bacon slices on top of potatoes.
3.
Bake for approximately 30 to 40 minutes, or until the potatoes are done, turning the potatoes on occasion.
4.
Mix in the drained beans and corn; continue cooking for another 5 to 6 minutes.
5.
Meanwhile, heat the butter in a skillet. Gently crack the eggs into the skillet and cook over low to medium heat until done. Season the eggs with salt and pepper to taste.
6.
Place the fried eggs on top of the potato mixture. Garnish with fresh parsley and serve.
