Potato Casserole with Eggs and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 800 grams small, waxy potatoes
- 2 Red Pepperoncini
- 2 onions
- salt
- peppers (coarsely ground)
- cayenne pepper
- 2 Tbsps vegetable oil
- 150 grams Bacon (in slices)
- 1 sm can Kidney beans (212 ml)
- 1 sm can Corn kernel (212 ml)
- 1 Tbsp butter
- 4 eggs
- parsley (as desired for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes thoroughly and possibly scrub with a vegetable brush. Quarter larger potatoes lengthwise, halve smaller lengthwise. Halve the peppers lengthwise, remove the seeds, rinse and cut into strips. Peel the onions and cut lengthwise into thin wedges. Put the potatoes, onion wedges and pepper strips in a roasting pan about 20 x 30 cm (approximately 8 x 12 inches), season with salt, pepper and cayenne pepper and drizzle with the oil. Mix well, cover with slices of bacon and bake in a hot oven on the middle rack for 30-40 minutes, until the potatoes are cooked. Turn occasionally. Drain the beans and the corn in a colander, rinse with cold water and drain well. After about 30 minutes cooking time, mix the corn and the beans into the potatoes and cook in the hot oven another 5-7 minutes.
About 5 minutes before serving, heat the butter in a wide pan and fry the eggs at low to medium heat 2-3 minutes, then lightly season with salt and pepper. To serve, lay the fried eggs on the potato-bacon casserole and garnish with parsley.
