Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
186
Calories
8g
Protein
5g
Fat
33g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 24-ounces frozen gluten free hash browns
- 2 tablespoons chopped fresh parsley
- Six slices cooked bacon, crumbled
- 2 tablespoons cider vinegar
- 1/3 cup corn oil
- 1/2 teaspoon salt
- 3 tablespoons water
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- 2 tablespoon minced onion
- =
Directions
1
Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender.
2
Stir every four minutes.
3
Sprinkle with bacon.
4
Combine remaining ingredients, except paprika, and pour over warm potatoes.
5
Mix and sprinkle with paprika.
6
Garnish with parsley sprigs.
7
Serve hot.
Recipe sourced from
fandom