Hash Browns with Mushrooms and Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams predominantly waxy potatoes
- salt
- freshly ground peppers
- Nutmeg
- 40 grams clarified butter
- 400 grams Porcini mushroom
- 5 Tbsps olive oil
- 4 Figs
- 60 grams black Olives (pitted)
- 2 Tbsps lemon juice
- 3 sprigs thyme
Preparation steps
Peel, rinse and finely shred the potatoes. Season the shredded potatoes with salt, pepper and nutmeg. Heat clarified butter in a frying pan and place the potato mixture in it in the form of a pile. Press flat and cook until golden brown on each side for 4-5 minutes. Gently flip the hash brown with the spatula.
Trim the mushrooms and cut into 0.5 cm thick slices. Heat 2 tablespoons olive oil in another pan and fry the mushrooms in it until golden brown on both sides for 2-3 minutes. Cut the figs into quarters, add to the mushrooms, and season with salt and pepper.
Cut the olives in half. Mix the lemon juice with the remaining olive oil.
Place the hash browns on plates, spread the mushroom-fig mixture, and drizzle with lemon oil. Sprinkle the olives over and serve garnished with thyme.
