Fried Potatoes with Bacon, Onion and Parsley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Preparation steps
Peel onion and cut into small cubes or strips. Cut bacon into strips and small cubes. Cut cold, cooked potatoes in uniform, but not too thin slices.
In a large pan (preferably nonstick), heat clarified butter over medium heat. Cover pan bottom with potato slices and fry, turning occasionally with a spatula, until golden-brown, 3-4 minutes. Once potatoes are lightly browned, add bacon and continue cooking, turning potatoes occasionally, until uniformly browned. Bacon should also be lightly browned. Sprinkle with onions and continue cooking, shaking pan occasionally, until onions are golden-brown, about 5 minutes more.
Rinse parsley, shake dry and strip leaves from stems. Cut leaves into thin strips. Add butter to pan and cook, swirling pan until potatoes are glazed. Season with salt and pepper. Finally, sprinkle with parsley, stir to combine and serve.
