Fried Potatoes with Mushrooms and Scallions
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse potatoes and place in a pot with caraway seeds. Add salted water to cover and bring to a boil. Cover and simmer about 25 minutes.
2.
Rinse and trim scallions. Finely chop white and light green parts of scallions and thinly slice greens.
3.
Wipe mushrooms clean with a paper towel and halve if large. Leave smaller mushrooms whole.
4.
In a pan, sauté mushrooms and chopped scallions in 2 tablespoons olive oil. Remove from the pan and keep warm.
5.
Drain potatoes, let cool slightly, peel and cut into slices. Add remaining olive oil to pan. Add potato slices and fry until crispy. Return scallion and mushroom mixture to the pan and mix in scallion greens. Season with salt and pepper, heat until warmed through, and serve on preheated plates.
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