Hash Browns with Cheese Cream
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
494
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 3 egg yolks
- 3 tsps Potato starch
- salt
- freshly grated Nutmeg
- Pastry flour (if necessary)
- 2 Tbsps vegetable oil
- 200 grams cream cheese
- lemon juice
- Cress (for garnish)
Preparation steps
1.
Peel the potatoes and grate, wrap and place in a damp tea towel. Let the potatoes drain over a bowl, so that the resulting liquid on the bottom of the bowl remains. Mix the grated potatoes with the egg yolks and the potato starch and season with salt and nutmeg. If the potato mixture is too moist, add extra flour.
2.
Then spread large spoonfuls of the mixture into hot oil a frying pan (preferably coated). Flatten and fry until golden brown, 2-3 minutes. Turn and fry an additional 2-3 minutes until golden brown. Drain on paper towels.
3.
Stir the cream cheese until smooth and season with salt, pepper and a dash of lemon juice.
4.
Serve the potato cakes with the cream cheese and serve garnished with watercress.
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