Potatoes with Dandelion Greens, Bacon and Egg
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 150 grams Dandelion greens
- 70 grams Bacon
- 250 grams small waxy potatoes
- 1 garlic clove
- 2 eggs
- 3 tsps Red wine vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 3 Tbsps Corn oil
Preparation steps
1.
Scrub the potatoes thoroughly under running water and then cook in salt water for about 25 minutes. Drain, rinse under cold water until cool, peel and then slice.
2.
Cook the eggs in boiling water for about 6 minutes. Drain.
3.
For the salad dressing: Peel the garlic and finely chop. Chop the bacon. Rinse the dandelion greens, trim and spin dry. Fry the bacon until crisp in a frying pan, add the garlic and potatoes and briefly heat. Whisk together the vinegar, mustard and sugar, season with salt and pepper and then whisk in the oil.
4.
Peel the eggs.
5.
Toss the dandelion greens with the potatoes and salad dressing. Arrange on serving plates with the eggs.
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