Parsley Hash Browns
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
385
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes (cooke the day before)
- salt (and pepper)
- 4 Tbsps clarified butter
- 1 bunch parsley
- 250 grams Quark
Preparation steps
1.
Peel the potatoes, grate them coarsely and season with salt and pepper.
Heat the butter in a nonstick pan and add the potato dough in tablespoon portions. Flatten gently and bake for about 7 minutes until golden on each side.
2.
Rinse and finely chop the parsley, mix with half the quark and season with salt and pepper.
Transfer the hash browns to plates and serve with a dollop of quark and showered with the remaining parsley.
