Hash Browns with Smoked Salmon, Rutabagas and Chives
(2 votes)
(2 votes)
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)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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