Potato & Asparagus Hash
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 104.6 μg | (174 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw the frozen vegetables, if needed.
2.
Rinse the potatoes thoroughly and cook, unpeeled, in salted water about 25 minutes, then drain and allow to cool. Cut the cooled potatoes into 0.5 cm (approximately 1/4 inch) thick slices.
3.
Rinse the asparagus, cut off the ends and cook in boiling salted water for 6 - 8 minutes, then drain and allow to cool.
4.
Blanch the peas and beans in boiling salted water for 3 minutes., then drain and allow to cool.
5.
Rinse the scallions and cut the white and light green parts into rings.
6.
Heat the oil in a wide pan and saute the potatoes and vegetables in it, stirring occasionally, for about 5 minutes. Season with salt, pepper and lemon juice.
