Hash Browns with Pork and Mushroom Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,939 mg | (48 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 31 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the hash browns
- 800 grams waxy potatoes
- 3 Tbsps milk
- 200 grams Pastry flour
- 2 Tbsps freshly chopped parsley
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- 30 grams clarified butter
- For the pork and mushroom ragout
- 600 grams Pork tenderloin
- 300 grams fresh button Mushroom
- 1 yellow onion
- 2 Tbsps vegetable oil
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 350 milliliters Whipped cream
- 150 grams cream cheese
- For garnish
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the potatoes, rinse and grate coarsely. Mix with the milk, flour, parsley and egg and season with salt, pepper and nutmeg. Heat the butter in a pan and pour in the mixture. Bake in the preheated oven until golden brown, 20-25 minutes. Meanwhile, rinse the meat, pat dry, trim and cut into narrow strips. Trim the mushrooms and cut into slices. Peel the onion and chop finely.
Heat the oil in a pan and fry the meat strips in portions. Set the cooked meat aside in a bowl and fry the onions and the mushrooms in the pan. Sprinkle with the herbs, add the meat back and pour in the cream. Stir in the cream cheese, season with salt and pepper and simmer for 15-20 minutes over medium heat. Season the pork again, sprinkle with parsley and serve alongside the hash browns.
