Potato Cakes with Fried Egg and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,288 mg | (32 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 35 grams butter
- 125 grams Pastry flour
- Pastry flour (for rolling)
- 4 slices Bacon
- 2 Tbsps vegetable oil
- 4 eggs
- 4 small Tomatoes
- freshly ground peppers
Preparation steps
For the potato cakes, peel the potatoes and cook in salt water for about 15 minutes. Drain and briefly return to the pot on the stove to steam. Press through a potato press and into a bowl.
Mix 25 g of butter (approximately 1 ounce) with a teaspoon of salt and blend into the warm mashed potatoes. Immediately knead in the flour.
Separate the potato dough into two halves and shape into balls. Roll each ball out on a floured surface into plate-sized potato cakes.
For the topping, fry slices of bacon in a pan, remove and keep warm over low heat.
Add some oil to the bacon fat in the pan. Fry the potato cakes on each side for about 3 minutes over medium heat.
In a second pan, heat 10 g of butter (approximately 1/2 ounce) and fry 4 eggs, seasoned with salt.
Rinse the tomatoes, cut in half and place with the cut side down, next to the eggs. Fry briefly.
Arrange the potato cakes on plates with the fried eggs on top and the tomatoes next to them.
Serve seasoned with pepper.
