Hash Browns with Coconut and Horseradish Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Coconut (for garnish)
- 40 grams fresh Horseradish
- 600 grams potatoes
- 400 grams fresh Beets
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 2 generous pinches ground cumin
- vegetable oil (to fry)
- 100 milliliters cold Whipped cream (substitute soy cream)
- lemon juice
Preparation steps
1.
Grate the coconut meat or pulp finely on a grater. Peel the horseradish, and also grate finely. Peel the potatoes and beet, and grate on the coarse side of the grater. For this purpose, use the best disposable gloves.
2.
Mix the grated potato and beet with the flour and cumin powder, and season with salt and pepper. Make small hash browns from the potato-beet mixture and fry in a large, nonstick skillet in oil on both sides for about 5 minutes. Remove the hash browns from the skillet and leave to drain on paper towels.
3.
For the sauce, mix the cream (or soy cream) with grated horseradish and coconut, and season with salt, pepper and lemon juice.
Serve the hash browns with coconut horseradish sauce.
