Onion and Bacon Fried Potatoes Topped with Fried Eggs
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
721
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the onion and chop finely. Peel the potatoes and cut into slices.
2.
Heat the butter in a skillet and saute the potatoes until lightly browned, about 5 minutes. Add the pancetta and onion and saute until the onion is tender and the pancetta is crisp, 4-5 minutes. Add the caraway and season with salt and pepper.
3.
Heat the oil in a skillet, crack the eggs into the skillet and fry the eggs as you like them. Sprinkle with salt. Spread the potatoes on 4 small plates, top with an each with an egg and serve sprinkled with chopped parsley.
