Hashbrowns
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram predominantly waxy potatoes
- salt
- freshly ground peppers
- clarified butter (to fry)
- 1 Tbsp butter
Preparation steps
1.
Peel the potatoes and grate coarsely. Gently press out any liquid with your hands and season with salt and pepper. Add 1-2 tablespoons butter in a large, hot non-stick pan. Distribute potatoes evenly in the pan and press lightly. Add more butter and cook over medium heat until golden brown, 5-6 minutes (if necessary, a little longer). Using a plate, flip hashbrowns onto the other side, add a little more butter and cook for 5-6 minutes until golden brown.
2.
Drain on paper towels. Place on a plate, cut into pieces and serve.
