Fried Potatoes with Bacon and Fried Egg
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
630
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,145 mg | (29 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut the cooked potatoes into cubes. Rinse the cabbage and cut into strips. Peel the carrot and coarsely grate. Peel the onions and dice.
2.
Blanch the cabbage in boiling slightly salted water for about 2 minutes until tender. Drain, rinse with cold water and drain.
3.
Cut the bacon into strips and cook in a dry frying pan. Drain on paper towels.
4.
Melt the butter in the same pan and fry the potatoes for 5 minutes until golden brown. Add the onions and fry briefly. Add the shredded carrots and cabbage, mix and season with salt and pepper.
5.
Heat the sunflower oil in another pan and fry the eggs according to individual preferences. Season with salt and serve with the potatoes.
