Hash Browns with Smoked Salmon, Rutabagas and Chives

3.5
Average: 3.5 (2 votes)
(2 votes)
Hash Browns with Smoked Salmon, Rutabagas and Chives
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
404
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie404 cal.(19 %)
Protein21 g(21 %)
Fat22 g(19 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.2 μg(11 %)
Vitamin E2.3 mg(19 %)
Vitamin K12.2 μg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin10 mg(83 %)
Vitamin B₆0.7 mg(50 %)
Folate109 μg(36 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C69 mg(73 %)
Potassium990 mg(25 %)
Calcium144 mg(14 %)
Magnesium61 mg(20 %)
Iron2.4 mg(16 %)
Iodine15 μg(8 %)
Zinc1.3 mg(16 %)
Saturated fatty acids10 g
Uric acid48 mg
Cholesterol113 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
250 grams Quark
salt
freshly ground peppers
2 Tbsps lemon juice
1 Tbsp Argan oil
2 Tbsps scallions
500 grams waxy potatoes
500 grams Rutabaga
1 garlic clove
1 egg
salt
freshly ground peppers
1 pinch Nutmeg
clarified butter (for frying)
150 grams Smoked salmon (in slices)
How healthy are the main ingredients?
potatosaltgarlic cloveeggNutmeg

Preparation steps

1.

Mix quark with salt, pepper, lemon juice, argan oil and chives. Set aside and refrigerate.

2.

Rinse potatoes and cook for about 25 minutes in salted water, rinse, peel and let cool. Peel rutabagas, cut into evenly-sized pieces and cook until soft in salted water. Grate potatoes on a grater coarsely. Drain the rutabaga pieces, mash finely with potato masher and add to potatoes. Peel garlic and chop finely, then mix with potatoes, stir in egg and season hash browns with salt, pepper and nutmeg.

3.

Heat clarified butter in a non-stick pan. Add 1 heaping tablespoon of hash browns, flatten and smooth. Cook hash browns until brown on both sides.

4.

Serve stacks of hash browns with smoked salmon, garnished with chive quark. Serve hot.