Fried Eggs with Sausage and Potato Hash
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
504
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams cooked, waxy potatoes
- 3 Hot dogs
- 1 red Bell pepper
- 1 large yellow onion
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- 4 eggs
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Peel the potatoes and cut into 1.5 cm (approximately 1/2 inch) cubes. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into bite-size pieces.
2.
Peel and halve the onion and cut into thin strips.
3.
Heat 2 tablespoons of the butter in a skillet. Add the potatoes and cook until golden brown. Stir in the sausages, bell peppers and onions, and season with salt and pepper to taste. Cook for another 5 minutes.
4.
Heat the remaining butter in another skillet. Add the 4 eggs and cook until set. Season with salt and pepper to taste.
5.
Divide the potato mixture between plates and top with the fried eggs. Garnish with parsley.
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