Fried Potatoes with Bacon Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 700 grams potatoes
- 100 grams Pastry flour
- salt
- 1 egg
- 1 egg yolk
- Nutmeg
- 2 onions
- 50 grams clarified butter
- 500 grams fresh Sauerkraut
- 2 bay leaves
- 1 tsp Caraway
- 2 tsps Juniper berries
- ¼ l Beef broth
- 1 tsp sugar
- 50 grams streaky Smoked bacon
Preparation steps
For the potatoes: Rinse and peel potatoes. Boil in salted water until tender, about 30 minutes. Drain and squeeze through a ricer. Put back in the pot over medium heat and allow the liquid to evaporate. Then, mix potatoes with flour, egg, egg yolk, salt and nutmeg. Let dough rest.
For the sauerkraut: Peel onions and cut into strips. Heat 20 grams (approximately 3/4 ounces) lard in a saucepan, sauté onions, bacon, sauerkraut, bay leaves, caraway seeds and juniper berries. Add broth, cover and cook about 30 minutes over low heat. Discard bay leaves and season with salt and pepper.
For the potatoes: Shape dough into strips, about 8 cm (approximately 3 inches) long. Boil strips in salted water for about 5 minutes. Remove with a slotted spoon and drain.
In remaining fat, fry potato strips until golden brown. Serve with bacon sauerkraut.
