Potato Dish with Mushrooms and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams cooked Boiled potato
- 60 grams button Mushroom
- 2 onions
- 4 eggs
- 100 grams smoked Bacon (sliced)
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- cayenne pepper
- ground Caraway
- 2 Tbsps scallions
Preparation steps
Peel and rinse the potatoes and cut or plane into thin slices. Trim the mushrooms and cut into thicker slices. Peel the onions, halve and cut into strips. Beat the eggs in a bowl.
Cut the bacon into 3 cm long pieces (approximately 1 inch) and fry in a dry skillet on both sides until crispy. Drain on kitchen paper.
Sauté the mushrooms in the bacon drippings and then remove from the pan.
Add the potato slices to the pan and fry in some oil for about 5 minutes until golden brown. Add the onion strips and fry for a further 5 minutes. Return the mushrooms to the pan and pour the beaten eggs over the top.
Season with salt, pepper, cayenne and caraway. Place the bacon slices on top, cover and let thicken for about 4 minutes over low heat.
Serve showered with chopped chives.
